Tonight we are having our friends round which means we need a full spec dinner.
So we are serving:
Prawn cocktail or
Mulligatawny soup (below)
Meatballs with spaghetti and garlic bread
Neapolitan ice cream banana split with chocolate sauce or
Apple and rhubarb crumble or
Lemon drizzle cake
So here is the recipe for Mulligatawny soup:
2 medium onions – peeled and cut in to bits
1 large carrot – peeled and cut in to bits
1 medium cooking apple – peeled and cut in to bits
1 small turnip – peeled and cut in to small bits
1 tablespoon of medium curry powder – ½ if using strong curry powder
56g of plain flour
900ml of vegetable stock
1 bouquet garni
Bacon – 2 to 4 slices
(The image above is enough to make a batch and a half as we have a lot of mouths to feed)
Place all cut up ingredients in a large saucepan and add the flour.
(Flour not yet added in the pic above)
Mix well to coat all vegetables with flour. Add the boiling stock and stir thoroughly, making sure the flour is off the bottom of the pan.
(Flour and stock have been added above)
Add the curry powder and bouquet garni and stir.
Turn the heat to medium and simmer for 40 minutes.
Use a flat bladed spatula and stir, scraping the bottom of the pan frequently; otherwise the soup will burn to the base and the flavour will be altered.
After the 40 minutes of simmering, blend the soup.
The result should be a golden soup.
Now, cut the bacon in to small pieces about 1cm squared or less and fry. Serve the soup hot and add fried bacon bits to the top.