Mulligatawny Soup Recipe

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 Updated 14/01/2016

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Classic curry soup (literal translation of mulligatawny is "pepper water"). Obviously if you want the soup hotter (or milder) adjust the curry powder accordingly.

Ingredients

  • 1 onion
  • 1 cooking apple
  • 4 pints chicken stock or vegetable stock
  • 4 tablespoons butter
  • 1 teaspoon curry powder
  • 3 tablespoons single cream
  • salt and pepper
  • 1 carrot
  • 2 heaped tablespoons flour
(see measure conversions for more information on quantites)

Method

  1. Prepare the vegetables and chop very finely.
  2. Fry them gently in the butter and stir in the flour and curry powder.
  3. Add the finely chopped apple, the stock and the seasoning.
  4. Simmer gently for 1 hour.
  5. Blend if a smooth soup is required.
  6. Add cream just before serving.

Prep Time: 15 minutes

Cook Time: 70 minutes

Yield: 4 portions


Comments

this aint proper mulligatawny
#3 - Simone - 09/15/2010 - 19:07
Ditto to comment above, it would be nice when you advertise beef mulligatawny that you actually have beef in it
#2 - Samantha Marshall - 09/30/2009 - 07:29
Sorry. The mistake was in saying it was a beef soup. In fact classic mulligatawny soup doesn't have any meat in it.
#1 - James - 08/10/2008 - 05:23
Errr, 'classic beef curry soup' where's the beef ?

David.
#0 - David Scott - 08/09/2008 - 16:06
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