Monday 22 April 2013

Mulligatawny Soup

From The Golden Wattle Cookery Book, Fourteenth Edition.

I don’t quite know what prompted me to take this old cookery book from the shelves but, when I did, it fell open at mulligatawny soup. It’s such an old fashioned dish that I felt I had to make it.

A tablespoon olive oil was heated in a saucepan and a chopped onion added. When it had softened the vegetables and other ingredients were added: a leek sliced, a carrot peeled and sliced, an apple peeled and sliced, half a turnip peeled and sliced, a dessertspoon curry powder. These were all stirred for about 5 minutes. A litre of stock was added with ½ dessertspoon sugar plus salt and pepper. I also added some old rind from a block of Parmesan cheese. Bacon had been stated in the recipe but I decided on adding the cheese.

The mixture was brought to the boil and simmered for an hour. I now sprinkled on a dessertspoon flour and took the stick blender to puree the soup. At serving time the juice of half a lemon and a little white wine vinegar were added.

I did enjoy this old soup. It was spicy, smooth and flavoursome. It’s one I could easily make more frequently. I must delve further into the depths of the Golden Wattle.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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