Mulligatawny Soup
Serves 4 - 6
- 3 tbsp butter
- 1/2 onion, chopped
- 1 celery stalk, diced
- 1 small apple, peeled and diced
- 1 small carrot, diced
- 1 small green pepper, cored, seeded, and diced
- 3-5 garlic cloves, crushed
- 3 tbsp all-purpose flour
- 2-3 tsp curry powder
- 1/4 tsp each ground ginger, cinnamon, and turmeric
- 13 oz (400 g) canned chopped tomatoes
- 1 bay leaf
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 3/4 cup (175 g) plain yogurt
- chopped parsley and flat-leaf parsley leaves to garnish
STEPS :
- Melt the butter in a pan, add the onion, and cook gently, stirring occasionally,
for a few minutes until soft but not browned.
- Add the celery, apple, carrot, green pepper, and garlic. Cook, stirring occasionally,
for 8 minutes.
- Add the flour, curry powder, ginger, cinnamon, and turmeric and cook for 2 minutes.
Stir in the stock, garbanzo beans, tomatoes, and bay leaf, and bring to a boil.
Cover and simmer for 20 minutes, until the vegetables are tender.
- Remove the bay leaf and discard. Add the chopped parsley and lemon juice to the
saucepan. Combine a little of the soup with the yogurt, then stir it back into the
hot soup. Serve the soup immediately, garnished with the chopped parsley and parsley
leaves.
Mulligatawny
This spiced soup dates from the days of the British Raj and was introduced to the
West by nabobs returningfrom India in the 18th and 19th centuries. The name comes
from a Tamil word, milakutanni, which means "pepper water".
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