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White Mulligatawny Soup

I.am.Vegetarian's picture
Ingredients
  Onion 1 Medium, finely chopped
  Margarine/Nut fat 1 Ounce
  Vegetable oil 2 Tablespoon
  Curry powder 2 Tablespoon (Leveled)
  Cornflour 1 Tablespoon (Leveled)
  Vegetable stock/Water and yeast extract 1 1⁄2 Pint
  Ground almonds 2 Tablespoon (Leveled)
  Soya flour 1 Tablespoon (Leveled)
  Jelly marmalade/Sugar 1 Tablespoon (Leveled)
  Lemon juice 1 Tablespoon
  Egg 1
  Evaporated milk 2 Tablespoon
  Salt To Taste
  Chopped chives/Chopped spring onion 1 Teaspoon
Directions

MAKING
1) Heat fat and oil and sauté onion in it until pale yellow.
2) Stir in curry powder and cornflour followed by water and yeast extract or stock and allow the mixture to boil until thickened.
3) Blend soya flour with a little water.
4) Add almonds and blended soya flour to the onion mixture.
5) Simmer the mixture for 45 minutes after adding in jelly marmalade or sugar and lemon juice.
6) Pass through a strainer and heat again.
7) In a large casserole or tureen, whip egg and blend with milk.
8) Mix in hot soup and seasoning.

SERVING
9) Serve hot on garnishing with chives or spring onion.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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