- Preparation time
- 180 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Soup
- Posted by
- Posted on
- April 2, 2016
- 2 oz
- Butter
- 2 Med.
- Onion - Yellow
- 6 Cup
- Broth - Chicken
- 2 Tbsp
- Curry Powder - Hot
- 2 Cup
- Cream - Heavy Whipping
- 1 Reg.
- Cucumber
- 1 Reg.
- Apple
Mulligatawny was such a favorite with the British colonials in India that it quickly became incorporated into the native cuisine back home.
The word “mulligatawny” comes from milakutanni, meaning pepper-water. As it is a soup that is both spicy and filling, serve before something light, such as a Country Fish Pie.
- Peel & chop the Onion
- Melt the butter in a large saucepan.
- Add the onion and allow it to brown then add the curry powder and chicken broth.
- Bring the mixture to a boil, cover and simmer for 20 minutes.
- Strain and allow the soup to cool a little before adding 1 cup of the cream
- Chill in the refrigerator for at least 3 hours for flavors to meld. Overnight is better.
- Reheat the soup before serving.
- Before serving, peel the cucumber and apple then dice them into small chunks.
- Warm the remaining cream, swirl on top of the soup and sprinkle with cucumber and apple to finish. You could also add a little cilantro to the garnish if desired.