Home' Advocate Communications : Fiordland Advocate 29 May 2014 Contents WHAT’S COOKING
Page 16 | 29 May, 2014
There’s a nip in the air – it must
be the start of the soup season.
Nutritious, comforting and easy to
consume there are hundreds of
soups, many of them with strange backgrounds.
Mulligatawny is one. Its origin is Indian but after being experimented
with by generations of home cooks, it has become almost lost in
translation. Mulligatawny is the English interpretation of the Tamil words
for pepper broth and it became popular with the British stationed in
India during the late eighteenth century. The original recipe was really
more of a rich, runny stew made with peppers, cumin, coriander seeds
and sometimes lamb, goat or chicken. It was accompanied by rice,
relishes and chutneys and often thickened with lentils. (Raffles Hotel in
Singapore uses oatmeal to thicken its version of mulligatawny.)
Philadelphia Pepper Pot is a famous American soup – also more
like a stew. It is a combo of beef tripe, vegetables, pepper and other
seasonings. The recipe dates back to 1777 and its origins are steeped
in legend. It’s rumoured to have sustained George Washington’s troops
during that fateful winter at Valley Forge. Despite the original recipe
being attributed to Washington’s baker, Christopher Ludwick, the
Caribbean-style soup was more likely to have arrived with enslaved
people brought to the city. Ludwick just might have added the tripe that
added protein at very little cost. I think I prefer the Caribbean version.
Green Goddess is an American term originally given to a dressing. It has
been fused into many dishes and the recipe has made a comeback. It
was created in the 1920’s at San Francisco’s Palace Hotel for an event
honouring actor, author, playwright and filmmaker George Arliss who
starred in the hit play The Green Goddess. Packed with fresh green
herbs, a little sour cream and lemon juice, the creamy dressing is great
served on crisp lettuce, as a dip or drizzled on fish, pizzas or soups.
Thin soups can stimulate the appetite pre-dinner and more hearty
soups provide a meal in one bowl. Enjoy.
1 medium brown onion, diced
2 large cloves garlic, crushed
500g Portabello mushrooms, sliced
1⁄4 teaspoon each: chopped
rosemary leaves, thyme leaves
flaky sea salt and freshly ground
black pepper to taste
1 cup good merlot wine
4 cups chicken or vegetable stock
7 tablespoons flour
2 cups milk
Melt half the butter in a large,
heavy saucepan. Add the onion,
garlic, mushrooms, herbs and
seasonings. Cook on low heat for
about 20 minutes.
Add the wine and simmer for 15
minutes, until the liquid is reduced
Add the stock. Simmer for 15
minutes, until reduced by one-
Meanwhile, make a roux by
melting the remaining butter in a
Stir in the flour until well
incorporated, but not brown.
Gradually whisk in the milk.
Simmer, stirring constantly, for
about 5 minutes until thickened.
Remove a few slices of mushroom
from the soup mixture. Place aside
Using a hand-held blender, purée
the soup mixture, until smooth.
Whisk in the roux. Simmer, stirring
occasionally, for about 5 minutes.
Garnish the top of each serving
with the reserved sliced
The top can also be dotted
with equal amounts of olive
oil and balsamic vinegar. This
complements the richness of the
soup. Serves 6-8.
Mushroom and Merlot Soup
1 each: medium onion, carrot, red
3 cloves garlic, crushed
1 tablespoon grated root ginger
1 teaspoon each: ground cumin,
coriander, curry powder
1⁄4 teaspoon each: ground turmeric,
salt and freshly ground black
pepper to taste
1⁄2 cup red lentils
400g can diced tomatoes
3 cups chicken or vegetable stock
350g boneless lean lamb, cut into
400g can coconut milk
Melt the butter in a heavy
saucepan. Dice the onion and
carrot. Seed and dice the chilli.
Sauté in the butter, until softened.
Add the garlic, root ginger, ground
spices, salt and pepper. Stir in the
lentils, tomatoes, stock and lamb.
Cover and simmer for 1 hour, until
the lamb is tender.
Stir in the coconut milk and heat
Great served garnished with
chopped parsley. Boiled basmati
rice can be served on the side or
each diner can add it to their own
bowl. Serves 6.
Mulligatawny Soup with Lamb
1 small fennel bulb
2 tablespoons canola oil
4 cups sliced spinach
1 medium head broccoli, chopped
4-5 cups vegetable or chicken stock
salt and pepper to taste
Green Goddess Dressing: 1⁄4 cup
1 small anchovy, drained and
1 clove garlic crushed
2 tablespoons each: sour cream,
finely chopped parsley
1 tablespoon each: finely chopped
1 teaspoon lemon juice
freshly ground salt and black
pepper to taste
Finely dice the fennel bulb. Heat
the oil in a heavy saucepan. Sauté
the fennel, until softened but
not browned. Add the spinach,
broccoli, stock and seasonings
and bring to the boil.
Simmer for about 15 minutes,
Meanwhile, combine the
ingredients for the dressing.
Purée the soup and reheat. Add
additional stock or seasoning,
if required. Serve topped with a
dollop of the dressing.
Green Goddess Soup
2 large onions, diced
1 large carrot, shredded
6 cups chicken or vegetable
750g potatoes, peeled and
salt and pepper to taste
3 cups grated tasty cheddar
ground paprika to garnish
Melt the butter in a large, heavy
Add the onions and carrots and
cook over low heat until tender,
about 10 minutes.
Add the stock and potatoes and
bring to the boil.
Cover and simmer on low heat for
Purée or sieve the soup.
Return to the saucepan.
Season then gradually stir in the
cheese. When all the cheese is
incorporated and the soup is hot
but not boiling, serve dusted with
Todd’s Favourite Potato Soup
My son’s ‘must have’ for Saturday lunch.
My version of the Anglo/Indian classic. Serve with boiled basmati rice.
A healthy green vegetable soup topped with a dash of dressing.
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