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Mulligatawny soup recipe
Mulligatawny soup recipe from eGJ |
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Ingredients450g (1lb) potatoes, peeled & sliced1 large onion, peeled & sliced 1 large carrot, peeled & sliced 1 cooking apple, peeled & sliced 55g (2oz) butter 2 tbsp curry powder 2 tsp tomato puree 1 1/4 litres (2 ½ pints) beef stock 1 lemon, rind and juice |
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Method1. Prepare vegetables and apple.2. Melt butter and add curry powder and tomato puree (fry for a couple of minutes) 3.Add stock, salt & pepper. 4. Bring to the boil, cover and simmer for 45 minutes. 5. Sieve or liquidise, reheat, add lemon juice. Garnish with rind of lemon | |||||||||||||||||||
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