Hi, Ray here again.
I made some soup a few months ago – another first in my role of resident curry maker.
There are some yummy soup recipes amongst the Curry Focus recipes and the Mulligatawny Soup recipe looked pretty good.
I’ve read that Mulligatawny soup was invented by the British and is a fusion of British and Indian ingredients.
The Mulligatawny soup takes about an hour to cook and the recipe got me to cook the rice first, instead of cooking it near the end just prior to serving up time.
Making soup for dinner might seem a bit foolhardy but it looked like it would be OK seeing that similar ingredients are in a biryani.
Making the Mulligatawny soup was pretty easy even though it took a bit of cooking.
And it would be stretching it to say that this is a soup – it’s more like a sloppy biryani – I assume that most of the liquid was absorbed by the rice.
I served the Mulligatawny Soup to the eager diners and everybody said that it was really good. The ingredients were well cooked and the dish was very filling.
The soup was a bit salty but I put that down to the chicken stock that I used – I used a powder stock and later discovered that the main ingredient in the stock was salt so I won’t be buying that product again.
As I said before, everybody enjoyed the soup and it received a good rating of 7.5 out of 10 with a heat/spice rating of “Hot”.
If you want a filling, tasty and spice soup then this is probably the recipe for you.
