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RecipesMulligatawny Soup
This famous soup is a legacy from the Raj, when Britain ruled India under the Viceroy. It was created in the 18th century by southern Indian cooks to serve to the sahibs (their masters). Unfortunately, many bastardised versions are sold in Britain's numerous Indian restaurants. This version is much closer to the original. The strength of the curry powder is up to you.
Ingredients
Serves: 6
450 Gram Mixed vegetables, Use a selection of root vegetables, mushrooms, onions etc. (1 lb) 1.4 Litres Chicken stock or vegetable stock (2 1/2 pints) 1 Clove Garlic, crushed 1 Sprig Coriander leaves, as garnish 2 Tablespoon Ghee or vegetable oil 1 Medium Onion, finely chopped 4 Teaspoon Curry powder 3 Tablespoon Plain flour 150 ml Double cream ( 1/4 pint) 1 Teaspoon Chopped coriander Method
Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to the boil, cover and simmer for 45 minutes until the vegetables are tender. Liquidise and re-heat gently.
Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this mixture to the soup. Simmer the soup until it is thickened, then add the cream and chopped coriander leaves.
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