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Post by onlyMark on Nov 18, 2023 13:02:04 GMT
What's left of a Mulligatawny soup. No meat in it though.
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Post by kerouac2 on Nov 18, 2023 14:28:57 GMT
Before looking it up, I would have hazarded a guess that it was related to Mulligan stew, a famous American hobo dish.
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Post by onlyMark on Nov 18, 2023 14:37:17 GMT
Never heard of that one. But as you now know, there's no relation. Have you not come across Mulligatawny soup before? I'd have no idea how well known it is though. Maybe just British/Indian then. You know kedgeree?
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Post by mickthecactus on Nov 18, 2023 14:49:15 GMT
Mulligatawny is a favourite of mine. Just right for winter.
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Post by htmb on Nov 18, 2023 15:11:21 GMT
I’d like to try making a vegan version, but I’m not so sure I’d like apples in soup. They’re listed in the non-vegan recipe I just found. Did you put apples in yours, Mark?
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Post by onlyMark on Nov 18, 2023 16:02:39 GMT
Yes I did but just half an apple and I'm not even sure it adds much to the taste anyway. Some recipes use pumpkin or sweet potato but I use parsnip and I suppose any of those would give enough "sweetness" without the apple anyway considering there is carrot in there as well. The recipe I follow but not too strictly is the BBC one because I can easily get the ingredients. There are as expected tons of different recipes. What you can't see in the photo is the basmati rice which I keep separate and just throw in as I eat/serve it. Otherwise it gets a bit too mushy. www.bbcgoodfood.com/recipes/mulligatawny-soup
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Post by bixaorellana on Nov 18, 2023 16:19:02 GMT
Have you not come across Mulligatawny soup before? I'd have no idea how well known it is though. Maybe just British/Indian then. I can remember way back when I first started cooking in the late 1960s that mulligatawny soup seemed to have been a staple in general purpose cookbooks such as The Joy of Cooking. So I just looked it up and yes, once again my keen mind has not failed me: “Mrs. Beeton’s Cookery and Household Management,” published in 1861, had it. Marion Harland’s “Complete Cookbook,” published in 1903, had it. “The Joy of Cooking,” published in 1931, had it. I taught it in my first cooking classes in 1968. I’m talking about mulligatawny, one of the many soups we seem to have forgotten these days, ... sourceI’m not so sure I’d like apples in soup. I believe that many traditional eastern European dishes call for fruit, particularly dried fruit. When I first heard of that, it sounded too weird, but it works -- particularly in rich foods that need that "something" to cut the richness. I'm not even sure it adds much to the taste anyway. Could be for the texture, as apples are rich in pectin, or could be something that just crept into the recipe over time. basmati rice which I keep separate and just throw in as I eat/serve it. The ONLY way to treat rice meant to be eaten with soupy foods! When I see recipes for things like red beans & rice which call for the rice to be mixed in with the beans, I just want to die.
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Post by cheerypeabrain on Nov 18, 2023 16:20:26 GMT
I made a spicy vegetable soup today for lunch. Just veggies I had in the house...onion, leek, butternut squash, carrot, parsnip, celery and potato....chopped up and cooked with garlic, ginger, cumin, coriander, paprika, tumeric and stock. Used my inefficient stick blender to make a smooth but lumpy soup. Delicious plus I have lots for the freezer
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Post by htmb on Nov 18, 2023 16:43:27 GMT
Yes I did but just half an apple and I'm not even sure it adds much to the taste anyway. Some recipes use pumpkin or sweet potato but I use parsnip and I suppose any of those would give enough "sweetness" without the apple anyway considering there is carrot in there as well. The recipe I follow but not too strictly is the BBC one because I can easily get the ingredients. There are as expected tons of different recipes. What you can't see in the photo is the basmati rice which I keep separate and just throw in as I eat/serve it. Otherwise it gets a bit too mushy. www.bbcgoodfood.com/recipes/mulligatawny-soupThanks, Mark. Oddly enough, that’s the recipe that came up when I first googled it. I’ve now made my own version and, instead of rice, I added little bits of potato, but that’s a good idea to save the rice to add when eating. I detest mushy rice. I also plan to add a little coconut milk in place of cream, but think I’ll add it later. I want to freeze half the batch for when my company returns next week. Then will thaw it, and blend up a little bit of the soup and the coconut milk to make the soup a little thicker. Edited to say: I used canned garbanzo beans instead of chicken, and the stock was homemade from cooked down, leftover vegetable scraps.
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Post by htmb on Nov 18, 2023 16:49:25 GMT
Cheery, that sounds really tasty.
Bixa, my twin sons are really good cooks. One makes his black beans separate from the rice and the other cooks beans and rice together. Each dish is delicious. I always cook my beans and rice separately, especially because I’m the only one in the family who likes short grain brown rice. I really dislike white, yellow, and (most of the time) basmati.
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Post by kerouac2 on Nov 18, 2023 18:05:47 GMT
I have learned over time that adding apples that you want to get rid of to a soup or stew is perfectly fine because they just dissolve and are never heard from again.
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Post by whatagain on Nov 20, 2023 9:18:10 GMT
My wife made a great tomato/pumpkin soup. We have a small robot that makes soup : we cut everything, put it all in the robot, add water etc, put the cover that has a blade, select ‘veloute’ or soup and that is it. It gives 4 large bowls - very handy.
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