Mulligatawny Soup Recipe

Mulligatawny Recipe

Ingredients : Serves 4

25 g/1 oz/2 tbsp butter or margarine
3 streaky bacon rashers (slices), rinded

2 onions, chopped
2 eating (dessert) apples, peeled, cored and chopped
1 carrot, chopped

1 turnip, chopped
1 bunch of parsley, chopped
15 ml/1 tbsp curry powder
50 g/2 oz/0.5 cup plain (all-purpose) flour

10 ml/2 tsp curry paste
1.2 liters/2 pts/5 cups Vegetable Stock
30 ml/2 tbsp tomato puree (paste)
A pinch of cayenne Salt
1.5 lemons
225 g/8 oz/1 cup long-grain rice

Method :

Melt the butter or margarine in a large saucepan and fry (saute) the bacon until soft. Remove from the pan, then fry the onions, apples, carrot, turnip and parsley until soft. Blend together the curry powder, flour and curry paste, then stir into the vegetables. Add the stock and tomato puree, season to taste with the cayenne and salt and bring to the boil. Quarter the whole lemon and squeeze the juice from the half lemon. Add the lemon juice to the soup. Meanwhile, cook the rice in boiling salted water for about 15 minutes until tender. Drain and serve with the soup and lemon quarters.

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