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Mulligatawny soup is a soup of Anglo-Indian origin, traditionally containing chicken, lamb, or beef stock, rice, vegetables, and spices such as tamarind, black pepper, cayenne pepper, and turmeric. The name comes from the Tamil word for "pepper water".
The soup was brought to England by workers from the British East India Company in the 18th century. It became a popular dish in Victorian England, and recipes for it were published in many cookbooks of the period.
The soup fell out of fashion in the 20th century, but has experienced a revival in recent years. Modern recipes often omit the meat and rice, and instead focus on the spices and vegetables. This change reflects the increasing popularity of Indian cuisine in the West.
When making mulligatawny soup, it's important to take your time and pay attention to the details. Start by sautéing the onions and garlic in butter until they are golden and fragrant. Then add the spices and let them simmer until they become aromatic. Add the diced vegetables, such as carrots, celery, and potatoes, and simmer until they are just tender. The last step is to add the stock, bring it to a boil, reduce the heat, and let the soup simmer until it is thick and flavorful. Garnish with fresh cilantro leaves, if desired. Enjoy!
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