A starter à la Dinner for One: mulligatawny soup

PREPARE THE SOUP INGREDIENTS:

Soak the lentils overnight or cook in the pot for 3 to 5 minutes until soft. Trim, peel and slice the carrots. Peel and coarsely dice the shallots. Peel and finely cut up the ginger. Remove the hard outer leaves from the lemongrass and set aside the soft inner stalk. Wash and halve the leek then finely slice the white section. Wash the chilli pepper and remove the stalk base, white ribs and seeds. Finely chop one half of the chilli pepper. 

MAKE THE SOUP: 

Sauté the carrots, shallots, ginger, lemongrass, leek and chilli in a little oil in the pot on level 8 of your BORA cooktop extractor system. In the meantime, peel the pineapple and mango, core the apple and dice the fruit. Add the fruit to the pot together with the curry paste and the curry powder then mix well. Deglaze with wine and reduce to about half.  

ADD THE FINISHING TOUCHES TO THE SOUP:

Add the lentils, poultry stock and coconut milk and simmer for another about 30 minutes. Remove the lemongrass stem. Finely blend the soup, pass it through a sieve and return it to the pot. Dice the chicken breast and cook it in the soup for another 15 minutes on level 6. Finally, season to taste with salt, pepper and cream. Squeeze the lemon and drizzle a little juice over the soup after serving. 

Here you will find the recipes for the complete Dinner for One menu:

• Sous-vide cod on a bed of creamy root vegetables 
• Fruit salad with caramelised nuts