|
Mulligatawny
Soup -- Dairy |
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
saute the onion, carrot, and celery for 5
min. Peel, core, and dice the apple and
saute 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. |
|
|
|
|
