The other day, I made my first
Vegetarian Mulligatawny soup. I was wondering what to serve with it the next day, as I was a little pressed for time, and discovered a recipe for Eggs in a Mulligatawny Sauce. Both recipes are adapted from
Madhur Jaffrey's World Vegetarian.
The soup serves as a sauce in this dish, so if you are inclined to plan ahead of time, make sure not to use too much stock when preparing the soup because you will want a nice thick soup for the base. The recipe that I have posted
here for Mulligatawny Soup will make more than you need, so if you like, reduce the recipe, freeze what remains, or serve it for dinner the next day which is the option I recommend, as the soup tastes even better after sitting in the fridge overnight. It turned out to be a tasty dish, so I've decided to submit the recipe to Project Foodie, who is hosting
Leftover Tuesdays this month.
Eggs in a Mulligatawny Sauce
1 tablespoon of oil or butter
1/2 teaspoon of whole brown mustard seeds
4 - 5 cups of Vegetarian Mulligatawny Soup
6 - 8 hard-boiled eggs, peeled and halved lengthwise
salt to taste
freshly ground cracked black pepper
squeeze of fresh lime or lemon juice
In a medium sized pot, heat the oil or butter over medium-high heat. When the oil is hot, add the mustard seeds until they begin to pop, then add the soup and stir to a simmer.
Ladle the sauce into shallow serving dishes. Put the eggs in the sauce, cut sides up so that the tops rise above the sauce. Sprinkle the dish with some salt and pepper and sprinkle with lime or lemon juice.
The soup serves as a sauce in this dish, so if you are inclined to plan ahead of time, make sure not to use too much stock when preparing the soup because you will want a nice thick soup for the base. The recipe that I have posted here for Mulligatawny Soup will make more than you need, so if you like, reduce the recipe, freeze what remains, or serve it for dinner the next day which is the option I recommend, as the soup tastes even better after sitting in the fridge overnight. It turned out to be a tasty dish, so I've decided to submit the recipe to Project Foodie, who is hosting Leftover Tuesdays this month.
5 comments:
Nice Leftover Tuesdays creation! Looks like it would also be a good way to use us some eggs...
Soup always tastes better on the second day, in fact there is a restaurant here that advertise second day soup. That looks like a tasty accompliment to the eggs! The eggs are a good colour too. The free range, organic eggs we have been buying are a bit tastless and don't have that lovely coloured yolk!
It was a tasty dish indeed. Whenever possible, I purchase local free range, organic eggs. I very much value my supplier. You should ask your supplier what they feed their chickens.
Lisa, who does supply your local free range eggs? In London area I mean.
Thanks!
Hi Heather;
Whenever possible, I buy my eggs from Grains and Beans on 268 Piccadilly Street, just off Richmond Street. For that matter, I buy most of my food from there, including organic dairy, grains, beans, and anything else Conrad stocks. I highly recommend you visit the store.
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