Mulligatawny Soup Recipe
Mulligatawny Soup Recipe with Stock, Apples, Onion, Butter, Curry Paste & Powder, Cloves, Lemon and Coconut.
INGREDIENTS
2 pints (1.2 litres) Vegetable Stock
4 oz (100g) Apples
1 Large Onion
2 oz (50g) Butter
1 dessertspoon Curry Paste
1 tablespoon Curry Powder
1 tablespoon Plain Flour
3 Cloves
1 teaspoon Lemon Juice
1/4 pint (150ml) Coconut Milk
Boiled Rice
Salt
METHOD
Peel and chop the onion and fry in the butter until well browned. Stir in the curry paste, powder and flour. Continue stirring until the mixture is quite smooth, then very gradually add the stock. Cook over a gentle heat for five minutes. Peel, core and chop the apples and add the cloves, lemon juice, a teaspoon of salt and the coconut milk.
Simmer very gently for half an hour, remove the cloves, then serve very hot with the boiled rice handed separately.
Enough for 4 people.
Based on the Mulligatawny Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).