Lemon-Flavored Mulligatawny Soup Recipe
No one can stop at just one is my claim for this recipe of Mulligatawny Soup. Vegetable is the primary ingredient in Mulligatawny Soup. It is an ideal Side Dish. This Mulligatawny Soup recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
3 to 4 tablespoons butter or oil
1 large onion, chopped
1 carrot, chopped
1 or 2 stalks celery, chopped
1 medium sour cooking apple
1 tablespoons curry powder or paste
1 1/2 tablespoons flour
1 tablespoon tomato puree
4 to 5 cups stock
1 bay leaf
3 or 4 sprigs parsley
Pinch of thyme
Salt and pepper
2 tablespoons shredded coconut
1 teaspoon sugar
4 to 6 tablespoons cooked rice
2 teaspoons lemon juice
4 to 6 slices lemon Paprika
Directions
Melt butter.
Add onion, carrot, celery, and apple; stir well.
Cook gently 5 to 6 minutes.
Add curry; cook a few minutes.
Add flour; mix well.
Cook a few minutes to brown slightly.
Add tomato puree and stock; blend well.
Bring slowly to boil; reduce heat.
Add herbs, seasoning, coconut, and sugar; simmer 30 to 45 minutes with lid on pan.
Remove bay leaf.
Blend soup in electric blender or put through fine food mill; return to pan.
Add rice; adjust seasoning.
Reheat; add lemon juice just before serving. (If preferred, rice can be served separately.)
Add onion, carrot, celery, and apple; stir well.
Cook gently 5 to 6 minutes.
Add curry; cook a few minutes.
Add flour; mix well.
Cook a few minutes to brown slightly.
Add tomato puree and stock; blend well.
Bring slowly to boil; reduce heat.
Add herbs, seasoning, coconut, and sugar; simmer 30 to 45 minutes with lid on pan.
Remove bay leaf.
Blend soup in electric blender or put through fine food mill; return to pan.
Add rice; adjust seasoning.
Reheat; add lemon juice just before serving. (If preferred, rice can be served separately.)
