Mulligatawny Soup Recipe 2 ingredients

• ¾ pound butter beans
• 1 ounce carrots, turnips, and celery
• 3 pints water
• 1 teaspoon salt
• 2 ounces chopped Spanish onion
• Parsley
• 3 ounces chopped apple
• 3 ounces sliced tomato
• 1 teaspoon curry powder
• 2 teaspoons lemon juice
• ½ ounce cornflour
• ½ pint milk

To prepare this Mulligatawny Soup Recipe 2, first soak the beans all night in water; put them on to cook; when boiling, add the carrots, turnip, and celery. Cook until the beans are tender; then remove the carrot. Fry the onion in the butter, with the bay-leaf and parsley. Add the apples and tomato; sprinkle over the curry-powder. Stir over the fire for a few minutes, taking care that it does not burn; then add the curry-paste, chutney, flour and lemon juice. Add the butter beans, etc., and cook slowly for one juice. Add the butter beans, etc., and cook slowly for one hour. Rub through a sieve. Reheat and serve with boiled rice.