Hi, Ray here again.
I’ve made some soup for the first time ever.
Actually, I made it a few months ago but have only just written this blog about it.
There are some great looking soup recipes in the range of Curry Focus curry recipes and I knew that I’d end up making the Mulligatawny Soup as soon as I saw the recipe. It’s such a cool name for a soup.
I did a bit of research and, apparently, the soup is a British invention. And this is confirmed by seeing that the recipe calls for flour to be added to it – this is a typically British way to thicken a sauce or soup.
It takes about an hour to make this soup, including cooking the rice at the start, but making the soup is simplicity itself.
I was a bit nervous about serving up just soup for dinner but I figured that it would be a bit like a watery biryani with the rice and chicken in it. And, in the end, it wasn’t that watery because the rice must have absorbed most of the liquid – it was really like a sloppy biryani.
I served up the Mulligatawny Soup to the diners and it went down pretty well. Everyone enjoyed the meal. Everything was well cooked and it was very filling.
About the only thing that was wrong was that the soup was a bit salty. I made up the chicken stock from powder (I know that I should have picked up some liquid stock). I checked the chicken stock packaging and discovered that the main ingredient was salt, followed by sugar and then this was followed by what you’d expect. Salt was the main ingredient! I’ll never buy that chicken stock again.
Anyway, apart from it being a bit salty, the Mulligatawny Soup was a hit. It was a good, filling, meal. It was nice and spicy, getting a rating of “Hot”, and received a taste score of 7.5 out of 10.
I definitely liked this soup and will be making it again.