Mulligatawny Soup

2.5 LITRES

Ingredients

Oil                                                                           100 ml

Onions                                                                     200 g

Curry powder                                                           25 g

Flour                                                                        100 g

Cooking apples                                                        100 g

Coconut                                                                   10 g

Tomato puree                                                           25 g

Mango chutney                                                        50 g

Brown stock                                                            2.5 ltr

Bouquet garni                                                           1 small

Salt

Pepper

Rice                                                                         25 g

Method

  1. Peel and roughly chop the onions
  2. Plain boil the rice.  Refresh and drain.
  3. Lightly fry the chopped onions in the oil to a golden colour.
  4. Add the curry powder and cook on a low heat for 3 minutes.
  5. Add the flour and cook for a further 3 minutes.
  6. Add the remainder of the ingredients except the rice, bring to the boil and simmer for one hour.
  7. Pass through a muslin or sieve, reboil and skim.
  8. Adjust the consistency and seasoning, add the rice and serve.

 

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