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Mulligatawny Soup (serves 6) By:Anon Ingredients 50 g (2 oz) butter 1 medium onion, finely chopped 100 g (4 oz) carrot, finely chopped 100 g (4 oz) swede, finely chopped 1 small eating apple, peeled, cored and finely chopped 50 g (2 oz) streaky bacon, finely chopped 25 g (1 oz) plain flour 15 ml (1 tbsp) mild curry paste 15 ml (1 tbsp) tomato purée 30 ml (2 tbsp) mango chutney 1.4 litres (2½ pints) beef stock 5 ml (1 tsp) dried mixed herbs pinch of ground mace pinch of ground cloves salt and pepper 50 g (2 oz) long grain rice 150 ml (5 fl oz) double cream Method 1. Melt the butter in a large saucepan, add the onion, carrot, swede, apple and bacon and fry for 5-10 minutes or until lightly browned. 2. Stir in the flour, curry paste, tomato purée and chutney. Cook for 1-2 minutes before adding the stock, herbs and spices. Season to taste. 3. Bring to the boil, skim, cover and simmer for 30-40 minutes. Sieve the soup or purée in a blender or food processor. 4. Return the soup to the pan, bring to the boil, add the rice and boil gently for about 12 minutes or until the rice is tender. 5. Adjust the seasoning. Stir in the cream, reserving a little for garnish. Heat gently, without boiling, then pour into a warmed soup tureen or individual bowls and swirl with cream. |
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