Mulligatawny soup

Mulligatawny soup

The recipe for Mulligatawny soup is one that has stood the test of time. It can be found in Eliza Acton’s Modern Cookery for Private Families which was published in 1845 and there was a mention in The Sporting Magazine in 1798.

The recipe originates from India and means pepper water. It’s a recipe I noticed in my first ever cookery book at the age of 12 but not being a fan of strong flavours back then I turned my nose up. But recently I’ve been looking for traditional British recipes and this one with it’s anglo-indian history fits the bill.

The perfect soup to warm you up on a cold day. If you like curry you’ll love this spicy soup. The original dish was entirely vegetarian but today chicken, beef and lamb versions can be found. I have used a homemade chicken stock in mine.

Mulligatawny soup

Ingredients

1 onion finely chopped
2/3 carrots finely chopped
125g swede finely chopped
1 dessert apple finely chopped
50g streaky bacon
50g butter
25g flour
1 tbsp mild curry paste
1 tbsp tomato puree
2 tbsp mango chutney
1.5 litres stock (Chicken, vegetable or beef)
1 tsp mixed herbs
pinch ground mace
pinch ground cloves
salt and pepper
50 g long grain rice
150 ml double cream
chopped coriander to decorate

Method

Melt the butter in a large saucepan and fry the onion, carrot and swede, apple and bacon until lightly browned.

Stir in the flour, curry paste, tomato puree and chutney. Cook for 1-2 minutes.

Add the stock and seasonings.

Bring to the boil, skim and simmer covered for 30 – 40 minutes.

Transfer to a blender and whizz until nice and smooth.

Return to the pan, add the rice and bring to the boil gently for about 12 minutes until the rice is tender.

Adjust the seasoning and stir in the cream keeping a little back for a swirl on the top, don’t boil.

Serve in bowls and add a swirl on the top with some chopped coriander.

 

Serve with poppadoms or naan bread

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