Mulligatawny Soup Recipe 2

Ingredients for Mulligatawny Soup Recipe 2

• ¾ pound butter beans
• 1 ounce carrots, turnips, and celery
• 3 pints water
• 1 teaspoon salt
• 2 ounces chopped Spanish onion
• Parsley
• 3 ounces chopped apple
• 3 ounces sliced tomato
• 1 teaspoon curry powder
• 2 teaspoons lemon juice
• ½ ounce cornflour
• ½ pint milk

Instructions

1. Soak the beans all night in water. Slowly bring to a boil and add the carrots, turnip, and celery.
2. Cook until the beans are tender; then remove the carrot.
3. Fry the onion in the butter with the bay-leaf and parsley.
4. Add the apples and tomato; sprinkle over the curry-powder.
5. Stir over the heat for a few minutes, taking care that it does not burn; then add the curry-paste, chutney, flour and lemon juice.
6. Add the vegetables and cook slowly for one hour.
7. Rub through a sieve.
8. Reheat and serve with boiled rice.

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