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Jewish Recipes --> Recipes --> Soups

Mulligatawny Soup -- Dairy
Recipe Ingredients:
  • 2 tablespoons unsalted butter
  • 1 med. carrot, chopped
  • 1 med. onion, chopped
  • 1 small rib of celery, chopped
  • 1 med. tart apple, such as pippin
  • 2 tablespoons flour
  • 3 teaspoons good quality curry powder
  • 5 cups good quality stock
  • 1 cup cooked rice
  • 1/2 cup heavy cream (optional, you could substitute half and half, or evaporated skim milk)
Melt the butter in a 3 qt. saucepan and sauté the onion, carrot, and celery for 5 min. Peel, core, and dice the apple and sauté with the vegetables for 5 min. Stir in flour and curry. Gradually pour in the stock and bring to a boil.

Simmer for 20 min. Add rice and simmer 10 min. Warm the cream in a glass measuring cup for 30 seconds in microwave. Stir warmed cream into soup and serve, with a slice of raw apple over the top.

 

Soups

To make the soup parve, substitute non-dairy creamer for the cream.

Cooking Tips:   Mulligatawny is an Anglo-Indian dish very much like a soup.

A literal translation from Tamil is "pepper water" ('Millagu' is pepper and 'Thanni' is water).

Despite the name, pepper itself is not a vital ingredient. The dish is served with rice or noodles; the real dish the Anglo-Indians call "pepperwater" is closer to Tamilian rasam (pronounced Russ-um) than mulligatawny.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods