Mulligatawny Soup - 10

Recipe Ingredients

1 lb	454g / 16oz	Mixed vegetables*
10 1/2		Chicken or vegetable stock
1		Garlic clove - crushed
1 section		Coriander leaves
2 tablespoons	30ml	Coriander chopped - as garnish
2 tablespoons	30ml	Ghee or vegetable oil
1 tablespoon	15ml	Onion - finely chopped (medium)
4 teaspoons	20ml	Curry powder
3 tablespoons	45ml	Plain flour
1/4		Double cream

Recipe Instructions

* Use a selection of root vegetables, mushrooms, onions etc

Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to the boil, cover and simmer for 45 minutes until the vegetables are tender. Blender and re-heat gently. Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this mixture to the soup. Simmer the soup until it is thickened, then add the cream and chopped coriander leaves.

This famous soup is a legacy from the Raj, when Britain ruled India under the Viceroy. It was created in the 18th century by southern Indian cooks to serve to the sahibs (their masters). Unfortunately, many bastardised versions are sold in Britain's numerous Indian restaurants. This version is much closer to the original. The strength of the curry powder is up to you. I personally like using Korma powder (mild curry powder), if you want it hotter use Madras (medium) or even Vindaloo (hot).

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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