Mulligatawny Soup
Ingredients
Directions
Prepare
Slice the onions.
Stew them in the stock for two hours.
Thicken and simmer
Mix the flour, curry powder, and salt evenly with the milk.
Add this to the soup.
Boil for ten minutes, stirring often.
Serve
Serve with dry rice and a lemon cut in quarters.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Onions (in the method)
- Softened by long stewing, they release sweetness and build the body of the soup.
- Stock (in the method)
- Forms the liquid base that carries and blends the other flavors.
- Flour (in the method)
- Starch thickens the soup as it heats, giving it body.
- Curry powder (in the method)
- Spices supply the aroma and warm flavor that define the dish.
- Milk (in the method)
- Adds richness and softens the flavor of the spices.
The step that matters
Mixing the flour into the milk before adding it to the soup. Flour clumps if dropped into hot liquid dry. Mixing it evenly with the milk first lets the starch disperse, so it thickens smoothly when the soup boils.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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