Friday, August 2, 2013


The name alone is almost fun enough, but as a bonus the soup itself is colorful and delicious and fills all those wonderful nooks and crannies in your stomach that a really good stew should. The history of mulligatawny is hard to pin down, but it was an Indian food adapted for British consumption, so there are tons of variations.
I wish I could taste the Soup Nazi's, but this is ours, from our faithful Fannie Farmer cookbook.


6 T. butter
1 diced onion
1-2 chopped carrots
2 stalks celery with leaves, diced
1 green pepper, diced
1 apple, diced
1 lb. chicken or beef cubes (optional)
⅓ c. flour
1 T. curry powder
½ tsp. nutmeg
dash ground cloves
6 c. broth
1 can diced tomatoes
salt and pepper to taste

rice and sliced toasted almonds to serve

Melt 4 T. of butter in a large soup pot. Add the vegetables and apple and saute until onion is tender. Add remaining 2 T. butter, flour, curry, and nutmeg to the pot, and cook over low heat for a few minutes, stirring occasionally. Finally, add broth, tomatoes, optional meat and remaining seasonings and simmer the soup for about half an hour. Serve over warm rice, topped with toasted almonds.

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