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Mulligatawny Soup
Recipe courtesy of Ken Gregg, Executive Chef, Minneapolis, MN SODEXO-American Express headquarters
Mulligatawny Soup is a creamy chicken soup prepared with Idaho® potatoes, apples, eggplant, cantaloupe, rice and gently seasoned with curry.
Yield: 1.1 Gallon
Ingredients
- 1 cup + 2 Tbsp Chicken Broth
- 5/8 Tsp Salt & Pepper
- 2 1/4 Ounce Eggplant, Fresh (peeled & diced 1/8")
- 9 Ounce Yellow Onions, Fresh (diced 1/8")
- 4 1/2 Ounce Celery, Fresh (diced 1/8")
- 2 1/4 Ounce Red Peppers, Fresh (diced 1/8")
- 2 1/4 Ounce Green Peppers, Fresh (diced 1/8")
- 3 1/2 Ounce Butter
- 1 3/4 Ounce Converted White Rice, Raw
- 5 1/2 Ounces All-Purpose Flour
- 1 TBSP + 1/2 Tsp Curry Powder
- 4 1/4 Ounce Idaho® potatoes, 60 Or 80 CT (peeled & diced)
- 4 1/2 Ounce Red Delicious Apples, 125 CT (peeled, cored and diced)
- 4 1/2 Ounce Cantaloupe, 23 CT (peeled, seeded, and diced)
- 2 1/4 Quart Whole Milk, hot
- 1 Pint + 1/4 Cup Half & Half, hot
- 2 1/4 Ounce Pulled Diced White Chicken Meat, Cooked
Directions
- Prepare Chicken Broth and Salt and Pepper Mixture.
- Blanch eggplant in boiling salt water for 5 minutes. Drain well.
- In a large soup kettle, sauté onion, celery, and red and green peppers in butter until tender.
- Stir in rice to evenly coat.
- Stir in flour and curry powder. Cook for 5 minutes. Do not brown.
- Add broth, eggplant, potatoes, apples and melon. CCP - hold hot (140 degrees F. or above) for use.
- Stir in salt and pepper mixture, milk, half and half and chicken. CCP - Heat to minimum temperature of 140 degrees F. Do not boil. CCP - hold hot (140 degrees F. or above) for service.
Portion: 6 oz ladle
Shelf Life: If left over, do not reuse.
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