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: ✔✔✔✔
