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October 04, 2005

Comments

Bakerina

Odds my bodkins, but that mulligatawny sounds so wonderful that I can't believe I didn't make it for dinner. If tomorrow is as rainy and foul as today was, I can already tell that we'll be eating this.

I hope that you and G are all healed, and ready to resume your anniversary month! (Yes, you should get to celebrate for the whole month.)

Jeanne

This almost makes me look forward to my next cold!

Mona

Tis the season right? To start sniffing and coughing and getting that sore throat. I'm already dreading it. Though daunting is a good word for that recipe list :) it looks fabulous! Just found your blog off of foodsection. I love your color template! Feels very French to me.

Julie

Jen, we're definitely better, though G's still coughing and hacking quite a bit. I do hope you make this -- and if you have any tweakings, do tell!

Jeanne, don't wait till you have a cold to try this! It's even better when you actually have a sense of taste/smell...

Hi Mona -- thanks for stopping by. Trust me, just pull all those little spice bottles out, and by that time half the ingredients are lined up...it's an amazingly fast-cooking soup. An hour of work, and dinner's in the bag for several nights to come.

Cathy

Julie - I made this last week and just loved it! I ate it all week long and stuck a couple servings in the freezer too (not sure how coconut milk does in the freezer, but guess I'll find out). Thanks for the recipe - I'll definitely be using it again!

Courtney

I've had a terrible awful no-good cold all weekend... this soup looks like wonder-medicine! The spices, the tamarind, the coconut milk...

Julie

Courtney -- this stuff will do the trick. Let me know how it turns out for you...

Pam

HI,

Once a week in our office we take it in turns to cook a soup uring Winter - which it is now in the land of OZ. This week was my turn, I had Mulligatawny soup at a friends house and had decided that this was the souop I would make, after alot of research - I decided to try this one, needless to say it was a big hit.

NOW EVERYONE THINKS I'M SOME SORTA FANCY COOK :-)

FANTANSTIC RECEIPE I WILL BE COOKING IT AGAIN OVER THE WEEKEND - FOR THE FAMILY ( AND ME OF COURSE.)

MANY THANKS FROM THE LAND DOWN UNDER

Julie

Pam, I'm so glad you enjoyed the Mulligatawny -- you make me want to cook it again, even though it's pretty hot in these parts for such a thick spicy soup!

ela

Hi,
I had this soup recently at a fundraising event and I was looking around the internet for recipe's for a party I am hosting this weekend. I came across your recipe and would like to make it, but I was wondering how many servings this recipe is? I am hosting a party for 35ppl.
Thanks,
Ela

Amy Greenan

I just made this soup the other night and oh boy, was it amazing! I love mulligatawny but never made my own before. From all the recipes I found on the internets, I chose this one and was very happy with the results. One note is that I could not find the tamarind concentrate, so did not include it -- no matter. And it made more than enough -- I'll have had it for one dinner and three lunches this week, at hefty servings no less.

Thank you so much for this wonderful recipe!

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This Classic Anglo-Indian soup, the name of which means "pepper water," should be richly endowed with meat and piquantly spiced. Taste the soup as it cooks, adding lemon juice, cayenne pepper and curry powder as necessary.

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The real dish the Anglo-Indians call "pepper water" is actually closer to tamilian than mulligatawny but it's the same thing, a delicious soup. It can be very healthy for your throat.

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