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Mulligatawney Soup

Mulligatawney Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic Anglo-Indian soup (often spelled Mulligatawny) of vegetables and apples in a curry-flavoured base that's finished by the addition of diced meat. The full recipe is presented here and I hope you enjoy this classic British version of: Mulligatawney Soup.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

4–6

Rating:

Tags : CurryVegetable RecipesBritish Recipes

This is a classic recipe for a Victorian version of Mulligatawney Soup that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 144.—MULLIGATAWNEY SOUP.

Peel and slice up a dozen onions, and put these into a stewpan with four ounces of butter, and fry them without colour over a slow fire ; when this is done, add six unpeeled apples and cut in slices ; and as soon as these have been dissolved over the fire, mix in six ounces of flour, two tbspfuls of curry paste (Crosse and Blackwell's is best), and a good spoonful of curry powder ; moisten with three quarts of good stock ; stir over the fire until the soup boils, and then set it to continue gently simmering by the side, to allow all grease &c., to rise to the surface ; remove this, rub the soup smoothly through a sieve or tammy ; and having poured it into a soup-pot, add poultry, game, veal, or pork, or any kind of fish, previously cooked, and cut into neat square pieces ; boil together for a few minutes, and serve with plain boiled rice in a separate dish.
Note.—When pieces of ox-tail, ox-cheek, tendons of veal, calf's brains, tails or feet, rabbit, &c., garnish the soup it is then designated ox-tail, &c., à l'Indiènne, or ox-tail soup in the Indian fashion.

Modern Redaction

Ingredients:

12 onions, peeled and diced
120g butter
6 apples, cored (but not peeled) and cut into slices
180g plain flour
2 tbsp curry paste
1 tbsp curry powder
3l good quality stock
cooked and diced meat (fish, poultry, game, lamb etc)

Method:

Melt the butter in a large pan, add the onions then cover the pan and sweat gently for about 10 minutes, or until the onions are softened but not coloured. At this point, add the apple slices and continue sweating down gently for about 20 minutes, or until the apples have broken down almost completely.

Scatter the flour over the surface and mix in until smooth. Now stir in the curry paste and curry powder then whisk in the stock until smooth. Bring the mixture to a boil, reduce to a simmer and cook for about 30 minutes. Skim off any fat from the surface of the soup then rub through a fine-meshed sieve to purée.

Pour the resultant puréed soup into a clean stockpot, add the meat (or fish) pieces, bring to a simmer and cook for about 10 minutes, or until the meat is heated through. Turn into a soup tureen and accompany with plain boiled rice.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here