Mulligatawny Soup

Page 240

Cuisine: Indian | Course Type: Soups and Stews

(1 review)

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Recipe Review

Very good and should have been quick to make as well, but in fact it took longer to make than I expected - however that was mainly because I used freshly made stock (so had to strain and remove the fat) and also because I had to have a couple of goes at pureeing the almonds - the food processor didn't do a very good job, I suspect because the flakes just slide over the flat blades.

The recipe makes quite a thin soup - I may try adding more gram flour next time.

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