Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 17
Mulligatawny soup
ОглавлениеThere are numerous variants on this Anglo-Indian classic, but most of them don’t include tofu…
| IMPERIAL/METRIC | AMERICAN | |
| 1 | onion | 1 |
| 2 sticks | celery | 2 sticks |
| 1 | carrot | 1 |
| 1 | apple | 1 |
| ½ lb (225g) | tomatoes | ½ lb |
| 1 oz (30g) | vegetable margarine | 2 tbs |
| 1–2 tbs | curry powder | 1–2 tbs |
| 2 | cloves | 2 |
| 1 tbs | chopped parsley | 1 tbs |
| 1½ pints (850ml) | water | 3¾ cups |
| 1 tsp | yeast extract | 1 tsp |
| 4 oz (115g) | medium or firm tofu | ½ cup |
| as required | vegetable oil for deep-frying | as required |
| ¼ pint (140ml) | soya (soy) milk | ⅔ cup |
| 3 tbs | wholewheat flour | 3 tbs |
| as required | sea salt | as required |
| as required | freshly ground black pepper | as required |
1 Chop the onion, celery and carrot finely. Peel and chop the apple; skin the tomatoes and chop them. Sauté all these ingredients in the margarine for about 5 minutes.
2 Stir in the curry powder and cook for a further 1–2 minutes. Add the cloves, parsley, water and yeast extract. Bring to the boil, then lower the heat and simmer for about half an hour.
3 Meanwhile, chop the tofu into small dice and deep-fry in the oil until golden. Drain well and set aside.
4 Mix the soya (soy) milk and flour together.
5 Pour half the contents of the saucepan into a liquidizer and blend thoroughly. Return to the saucepan. Add the milk and flour mixture and stir well. Add the tofu cubes, season, heat thoroughly and serve.
