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Chilled Mulligatawny Soup

creative.chef's picture
Ingredients
  Onion 1
  Carrot 1
  Unsalted butter 4 Tablespoon
  Flour 3 Tablespoon
  Curry powder 1 Tablespoon
  Beef stock 6 Cup (96 tbs)
  Canned mango nectar/1 tablespoon syrup drained from mango chutney 2 Tablespoon
  Cauliflower florets 1 Cup (16 tbs)
Directions

GETTING READY
1) Peel onion and finely chop.
2) Scrape carrot and finely chop.

MAKING
3) In a large pan melt butter over moderate heat. Cook onion and carrot till onion is transparent.
4) Sift flour and curry powder together. Add to the vegetables. Cook on moderate heat till mixture turns deep brown.
5) Add stock and boil the soup. Simmer over low heat for 30 minutes. Keep aside.
6) Force soup through coarse sieve. Alternately whirl in a blender for 1-2 minutes.
7) Add mango nectar or syrup to it.
8) Chill for at least 1 1/2 hours.

SERVING
9) Discard fat from the surface of the soup before serving.
10) Place in bowls and garnish with tiny florets of raw cauliflower.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable
Preparation Time: 
60 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
4

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