Customers

Eliza Acton's Vegetable Mulligatawny Soup
(dates from 1840)

Ingredients

3 large onions, chopped
110g butter
700g peeled marrow or courgettes
1 tin tomatoes
1 large tattie, chopped
425ml stock
1 tbs Worcester sauce
1tsp Madras curry powder
1 cup long grain rice
salt and black pepper to taste

Method

Melt butter in large saucepan, add chopped onions and cook until golden brown.

Meanwhile cut up marrow into cubes and add to the onions with the tattie and tin tomatoes. Season well and cook vegetables (covered) on a low heat for 20-30 mins.

Cook the rice as normal in a separate pan until tender.

Next liquidise the vegtables, pour into a clean pan, add the rice and the stock, Worcester sauce and the curry powder. Adjust seasoning to taste and if you want more of a kick add cayenne or chilli powder.

Serve with a swirl of natural yoghurt.