Mulligatawny soup

Name: Mulligatawny soup
Yield: 4 servings
Cuisine: Boil
Ingredients: 100.00 g onion chopped; 2.00 garlic cloves, chopped; 50.00 g butter; 50.00 g flour cake; 15.00 ml curry powder; 15.00 ml tomato purée; 1.00 Litres stock brown; 25.00 g apples chopped; 15.00 ml chutney; salt; 90.00 ml rice cooked, to garnish

4 servings

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By Food24 November 03 2009

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Ingredients (11)

100.00 g	onion — chopped
2.00	garlic — cloves, chopped
50.00 g	butter
50.00 g	flour — cake
15.00 ml	curry powder
15.00 ml	tomato purée
1.00 Litres	stock — brown
25.00 g	apples — chopped
15.00 ml	chutney
	salt
90.00 ml	rice — cooked, to garnish

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Method:

Lightly brown onion and garlic in butter. Mix in flour and curry powder, cook for a few minutes, browning slightly. Mix in tomato purée.
Cool slightly. Gradually pour in stock. Stir and bring to boil.
Add chopped apple, chutney and season to taste. Simmer for 30 to 45 minutes.
Strain, pressing down firmly. Return to a clean saucepan and bring to boil.
Place rice in a warm soup tureen and pour in soup. Serve hot.