Mulligatawney Soup

Just the thing for this freezing cold and snowy weather we're having here in the UK at the moment. A lovely curry flavoured soup with rice and beef.
There are so many variations of Mulligatawney soup you would not believe!

This is Gordon Ramsay's version, to which I added a good handful of cooked and finely chopped roast beef left over from the Sunday roast. I also used medium heat curry powder and not mild - I like a bit of heat!

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His book says to add 150g cooked rice but I think that must be a printing error as it would end up like porridge. We really liked this recipe but when I make it again, I will use beef stock as I think the colour would have been more to the kind of Mulligatawney soup I've had in the past.

To serve 4 you will need:
a big knob of butter
2 onions - peeled and chopped
Sea salt and freshly ground black pepper
3 tbsp tomato purée 2 or 3 tbsp of curry powder - medium heat
a good handful of finely diced and cooked beef - left over from the Sunday roast
2 tbsp plain flour
2 or 3 tbsp ginger - grated
1 green apple - peeled and grated
400ml chicken stock
400ml tin of coconut milk
60g cooked long grain rice

To Serve:
a few fresh coriander leaves
a dollop of sour cream for each bowl
chunks of nice freshly baked bread

How to make it:
Melt the butter in a pan and add the onions and some seasoning. Cook the onions for about 10 minutes, until they begin to soften, but don't let them colour too much.
Add the tomato purée, curry powder and the flour. Cook for 2 minutes, stirring frequently, until it smells delicious.
Now add the ginger and apple and stir over a high heat for a few minutes. Deglaze the pan with the stock, scraping the bottom of the pan with a wooden spoon to remove any bits.
Add the coconut milk and simmer until thickened.
Just before serving, add the rice and make sure it's nicely heated though and then season generously to taste.

Pour into bowls, add a dollop of soured cream and a few coriander leaves.
Now get the bread at the ready and dunk it in!