mulligatawny soup
rating:
This recipe was in a weekend supplement, as a suggestion for kids to have after Trick-or-treating on Halloween~ I finally got around to making it on 14th January!
25g butter [oil]
2 onions, peeled & Chopped
Sea salt & freshly ground black pepper
3tbsp tomato puree
2tbsp mild curry powder
2tbsp plain flour
2-3 tbsp grated ginger
1 grated green apple
300ml chicken stock [vegetable]
400ml tin of coconut milk
50g cooked rice
Sml bunch of coriander, leaves only
Few tbsp sour cream (or double cream), togarnish [soy cream w/lemon juice]
1. Melt the butter in a pan and add the onions and some seasoning. Sweat the onions for 3-4 minutes, until they begin to soften. Add the tomato puree, curry powder and flour. Cook for 2 minutes, stirring frequently, until fragrant. Add the ginger and apple and stir over a high heat for a few minutes.
2. Deglaze the pan w/ the stock, scraping the bottom of the pan w/ a wooden spoon to remove the sediment. Add the coconut milk and simmer until thickened. Add the rice and heat through. Season to taste.
3. Ladle into bowls & garnish w/ coriander leaves and a few swirls of sour [soy] cream.
