Mulligatawny Soup - 10

Course : Curry
Serves: 6
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1 pound mixed vegetables*
10 1/2 pints chicken or vegetable stock
1 clove garlic -- crushed
1 sprig coriander leaves
2 tablespoons coriander chopped -- as garnish
2 tablespoons ghee or vegetable oil
1 medium onion -- finely chopped
4 teaspoons curry powder
3 tablespoons plain flour
1/4 pint double cream

Preparation / Directions:

* Use a selection of root vegetables, mushrooms, onions etc Place the vegetables, stock, garlic and coriander sprig in a large pan. Bring to the boil, cover and simmer for 45 minutes until the vegetables are tender. Blender and re-heat gently. Meanwhile, heat the ghee or vegetable oil and fry the onion for about 10 minutes, stirring constantly until golden. Stir in the curry powder and flour and stir fry for a minute. Add this mixture to the soup. Simmer the soup until it is thickened, then add the cream and chopped coriander leaves. This famous soup is a legacy from the Raj, when Britain ruled India under the Viceroy. It was created in the 18th century by southern Indian cooks to serve to the sahibs (their masters). Unfortunately, many bastardised versions are sold in Britain's numerous Indian restaurants. This version is much closer to the original. The strength of the curry powder is up to you. I personally like using Korma powder (mild curry powder), if you want it hotter use Madras (medium) or even Vindaloo (hot).

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