Madhur Jaffrey's Ultimate Curry Bible
Mulligatawny Soup
Page 240
Cuisine: Indian | Course Type: Soups and Stews
(1 review)
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Sovay from Northern England,
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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