Miss Sophie's Mulligatawny soup

Ingredients for Miss Sophie's Mulligatawny soup

Instructions for Miss Sophie's Mulligatawny soup

To prepare the Miss Sophie's Mulligatawny soup recipe, please follow these instructions:

Season the chopped onion with oil together with curry for a few minutes. Cut the apple into small cubes and put it together with the vegetables. Stir and pour half of the bouillon at. Add tomato paste and let the vegetables boil tenderly approx. 15 min. Boil the rice in the rest of the bouillon. Findel the cooked vegetables on the blender or pass them through the sieve. Pour them into the pan again and add the cooked rice and the rest of the bouillon. Let it warm to boiling point, season with salt and sherry and bring 2 tablespoons. Cold butter on. Serve in hot plates with a crunchy creme fraiche and a sprinkle of coconut flour.

tips:
The recipe is from a magazine from 1989 until the recipe says: "The only dish mentioned in the piece (Ed. 90th birthday sent New Year's Eve) is this soup. In Denmark, we call the Indian curry soup. It is a powerful Vegetable soup, which also contains rice. And on the occasion of New Year's Eve it is made a little more elegant. Sherry (Amontillado Superior) is served for the soup. "