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Mulligatawny Soup #2

Calories 145 per portion,
Preparation time 5 minutes,
Cooking time 1 hour

ingredients

serves 6
1 apple
1 large carrot
2 onions
2 tablespoons oil
50 g (2 oz) plain flour
1 tablespoon curry powder
1.15 litres (2 pints) beef stock
1 tablespoon chutney
50 g (2 oz) sultanas
pinch of sugar
salt and pepper
1 teaspoon lemon juice
a few coriander sprigs to garnish

method

1. Dice the apple, carrot and onions. Heat the oil in a saucepan, add the apple and vegetables and cook for 5 minutes. Stir in the flour and curry powder.

2. Gradually pour in the stock, bring to the boil and simmer for 5 minutes. Add the remaining ingredients and simmer together for about 45 minutes to 1 hour.

3. Blend the soup in a liquidiser until smooth, then return it to the pan to reheat. Taste the soup, adjusting seasoning if necessary, and add a little extra sugar or lemon juice if required.

4. Garnish with coriander sprigs.

Cook's Tip
Use a heavy pestle and mortar to grind whole spices; use as curry powder. Cinnamon sticks, coriander, cumin and mustard seeds can be combined with ground ginger and chilli powder.

What did you think?

5 people have helped to review this recipe. Thankyou!

Mulligatawny soup
posted by d hill @ 03:39AM, 11/12/08
Very good recipe, tasted delicious
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