Mulligatawny soup


Ingredients 11
Servings 4
Time

Ingredients

  • 100
    g
    chopped onion
  • 2
    cloves garlic, chopped
  • 50
    g
    butter
  • 50
    g
    cake flour
  • 15
    ml
    curry powder
  • 15
    ml
    tomato purée
  • 1
    Litres
    brown stock
  • 25
    g
    chopped apple
  • 15
    ml
    chutney
  • salt
  • 90
    ml
    cooked rice for garnish
 

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.
 

Read more on: soup
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.