Mulligatawny Soup
A classic Anglo-Indian soup with a rich, spicy base. This version uses the traditional method of thickening with a brown roux and incorporates sour apples for acidity, a recommended substitute for vintage curry pastes. Served with boiled rice.
Ingredients
- 4 whole Large onions, chopped
- 1 whole Carrot, diced small
- 1 whole Sour apple (e.g., Granny Smith), peeled and chopped (Used as a substitute for curry paste as per original text)
- 2 tbsp Butter (for frying)
- 1 quart Beef or Vegetable Stock
- 2 tsp Curry powder (Original calls for a dessertspoonful)
- 1 tbsp Butter (for roux)
- 1 tbsp All-purpose flour
- 2 cups Cooked rice (for serving)
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Instructions
- 1Peel and chop the onions, dice the carrot into small pieces, and peel and chop the sour apple.
- 2In a large pot or frying pan, melt the frying butter. Add the onions, carrots, and apple. Fry over medium heat until the onions are well browned.
- 3Add the quart of stock (or water) to the browned vegetables. Bring to a boil, then reduce heat and simmer until the vegetables are completely tender.
- 4Rub the entire mixture through a wire sieve into a clean bowl or pot to create a smooth base. Alternatively, use an immersion blender until smooth.
- 5Mix the curry powder with a small amount of cold water to create a smooth paste. Stir this into the pureed soup.
- 6In a small separate pan, melt the remaining 1 tablespoon of butter. Add the flour and cook over medium heat, stirring constantly, until the mixture turns a nutty brown color.
- 7Whisk the brown roux into the soup. Return the soup to the heat and simmer for 5 minutes to thicken. Taste and adjust seasoning (add more water if too spicy).
- 8Serve the hot soup with boiled rice on a separate dish (do not boil the rice in the soup).
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