Mar 162012
 

A British bastardization of Indian curry.  Some people put green apples in it, but we think that’s a little weird.

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Rating: 8.6/10 (108 votes cast)
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  8 Comments to “Mulligatawny”

  1. This is what brought me to your place…this is what keeps me coming back. Tried the hot and sour chicken between this being in rotation. I think green apples would totally compliment what is already amazing. Either way I’m grateful this is on your menu. See you for dinner!

  2. Addendum. Yes. Put some cut-up green apples in it. It *is* weird. Try it. It’s worth it. Thanks for the off-hand *tip.*

  3. I had been sick in bed with the flu for the entire past week when my daughter brought this soup home to me yesterday. I felt better immediately. Today I woke up at 4:00AM, scraped the windshields of all the cars in my parking lot, ran 13 miles, benched a personal best, and held up the back bumper of my neighbor’s pickup bare-handed while he changed his tire in sub-zero weather. I ate the last of the soup for lunch and was able to read Joyce’s “Ulysses” in its entirety while doing so in about 40 minutes. I didn’t need my readers. I credit it all to the soup. This soup has made me taller and better looking.

  4. It’s hard to pick a favorite – but this one is pretty amazing!! What kind of deal would you make me on a whole pot!!! 🙂

  5. This soup is AMAZING! A MUST have!

  6. My mother ordered this soup, but let me have a taste. It was wonderful. I would have gladly traded my potato-leek. I don’t believe I’ve ever had Mulligatawny before, but I loved this recipe. I wish I knew exactly what your secret herbs and spices were because I’d love to reproduce it at home. We spent some time trying to identify which curry spices were in it. I was guessing coriander and turmeric, but probably other spices as well. I guess I’ll just have to come back again.

  7. This is super-delicious, one of my favorite things to eat. Do it!

  8. I'm definitely stopping in to try some of this soup the next time I get to town. It sounds delightfully different from any version I've tasted. Personally, I like Mulligatawny with apples – any crisp, tart variety – and in a thin, clear broth with tomato chunks. I've definitely never used mushrooms or cream in mine at home. I can't wait to try it!

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