Mulligatawny Soup
Mulligatawny Soup is a creamy chicken soup prepared with Idaho® potatoes, apples, eggplant, cantaloupe, rice and gently seasoned with curry.
Ingredients:
- 1 cup + 2 tablespoons chicken broth
- 5/8 teaspoon Salt & Pepper
- 2 1/4 ounce eggplant, fresh (peeled & diced 1/8")
- 9 ounces yellow onion, fresh (diced 1/8")
- 4 1/2 ounces celery, fresh (diced 1/8")
- 2 1/4 ounces red pepper, fresh (diced 1/8")
- 2 1/4 ounces green pepper, fresh (diced 1/8")
- 3 1/2 ounces butter
- 1 3/4 ounces converted white rice, raw
- 5 1/2 ounces all-purpose flour
- 1 tablespoon + 1/2 teaspoon curry powder
- 4 1/4 ounces Idaho® potatoes, 60 or 80 CT (peeled & diced)
- 4 1/2 ounces red delicious apples, 125 CT (peeled, cored and diced)
- 4 1/2 ounces 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 ounces 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.