Mulligatawny Soup Curry Soup Recipe
Ingredients
| 1 tbsp hot curry powder, 1 tbsp tomato puree | ||
| Onion | 1 Small, chopped | |
| 1 small cooking apple, cored and diced | ||
| Rice | 1/2 Cup (16 tbs) | |
| 1 tbsp lime juice or pineapple juice, dash white wine | ||
Directions
MAKING
1) In a saucepan, sauté onion. Add in the curry powder, tomato puree and rice. Stir.
2) Pour in stock and let it come to a boil. Put in the apple.
3) When rice is soft and done, remover from heat.
4) In a liquidizer, puree the soup.
5) Pour back to the pan and add in lime or pineapple juice.
6) Add a little bit more stock if the mixture is thick.
7) Finally, just before serving, add cream and stir for a couple of minutes.
SERVING
8) Serve the soup hot in soup bowls.
1) In a saucepan, sauté onion. Add in the curry powder, tomato puree and rice. Stir.
2) Pour in stock and let it come to a boil. Put in the apple.
3) When rice is soft and done, remover from heat.
4) In a liquidizer, puree the soup.
5) Pour back to the pan and add in lime or pineapple juice.
6) Add a little bit more stock if the mixture is thick.
7) Finally, just before serving, add cream and stir for a couple of minutes.
SERVING
8) Serve the soup hot in soup bowls.
Chef
