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Mologathanni Soup
Mologathanni Soup is a traditional Sri Lankan recipe for a classic soup of onion and apple in a curried brown stock base with chutney and rice. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Mologathanni Soup.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSri-lanka Recipes
In essence, this is the Sri Lankan version of the classic Anglo-Indian
mulligatawny soup. This version is interesting as it uses apple as the souring agent in a brown stock base.
Ingredients:
50g butter or margarine
100g onion, chopped
2 garlic cloves, chopped
1 dessert spoon of tomato purée
25g apple, chopped
1l
brown stock
50g plain flour
1 dessert spoon curry powder
1 dessert spoon chutney, chopped
salt, to taste
10g cooked rice (to garnish)
Method:
Melt the butter in a pan, add the onion and garlic and fry gently for about 4 minutes, or until lightly browned.
Mix in the tomato purée then take off the heat and allow to cool slightly. Gradually mix in the brown stock then place back on the heat and stir until boiling.
Now add the remainder of the ingredients and season to taste with salt. Bring back to a simmer, cover and cook for about 40 minutes.
Take off the heat and pass the soup through a fine-meshed sieve. Pour the soup mixture into a clean pan, adjust the seasonings to taste and allow to heat through.
Pour the soup into a warmed tureen, garnish with the rice and serve.
