Eliza Acton's
Vegetable Mulligatawny

(Adapted for modern use)
Yields: 4 servings

 

1/4 lb. butter
3 large onions; chopped
1-1/2 lb. unpeeled zucchini; sliced
1 each large potato; peeled and diced
1/2 lb. tomatoes; peeled and chopped
2 cups vegetable stock
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
Salt and pepper to taste
1-2 cups cooked rice (preferably basmati)

 

Melt butter in saucepan; add onions and cook until golden-brown. Add zucchini, potato and tomatoes. Cook vegetables (covered) over low heat until soft—about 20 to 30 minutes. purée vegetables (mix them with the stock and use a blender). Pour the vegetable purée back into the pan and stir in the Worcestershire sauce and curry powder. Reheat gently for about 5 minutes. Add salt and pepper to taste. Serve over cooked rice.

 

• About Mulligatawny Soup

Recipes

• Eliza Acton's Vegetable Mulligatawny (Adapted for modern use)
• Mulligatawny Soup with Chicken

 

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Current Culinary Sleuth Archive

 

This page created February 2000

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Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.

 

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This page modified February 2007

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