The other day, I made a thick, creamy too spicy
vegetable Mulligatawny soup. Delicious the start day, it tastes fifty-fifty amend the minute twenty-four hours when the flavors choose mingled longer. The minute twenty-four hours is too hence a dandy chance to piece of job it every bit a sauce for serving hard-boiled eggs in, too makes for a delightfully unproblematic too attractive dish.
 Eggs inwards a Mulligatawny Sauce |
Recipe past times Lisa Turner
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Cuisine: Indian
Published on May 27, 2007
Hard-boiled eggs served inwards a creamy, spicy too fragrant Mulligatawny soup sauce
Ingredients:
- 1 tablespoon butter or oil
- 1/2 teaspoon dark-brown mustard seeds
- 4 to five cups (1 batch) vegetable Mulligatawny soup
- 6 to 8 hard-boiled eggs, peeled too halved lengthwise
- sea tabular array salt to taste
- fresh pose down dark pepper to taste
- squeeze of fresh lime or lemon juice
Instructions:
Generation Engelmundus Heat the butter or crude inwards a medium saucepan over medium-high heat. When hot, add together the mustard seeds. As presently every bit they laid out to splutter too popular — less than a infinitesimal — add together the soup too convey to a simmer. Generation Engelmundus Ladle the sauce into shallow serving dishes. Put the eggs inwards the sauce, cutting sides upward hence that the tops rising higher upward the sauce. Sprinkle the dish alongside approximately tabular array salt too pepper too sprinkle alongside lime or lemon juice.
Makes 3 to 4 servings |
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