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:

  1. Prepare chicken broth and salt and pepper mixture.
  2. Blanch eggplant in boiling salt water for 5 minutes. Drain well.
  3. In a large soup kettle, sauté onion, celery, and red and green peppers in butter until tender.
  4. Stir in rice to evenly coat.
  5. Stir in flour and curry powder. Cook for 5 minutes. Do not brown.
  6. Add broth, eggplant, potatoes, apples and melon. CCP - hold hot (140 degrees F. or above) for use.
  7. 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.
  8. Portion: 6 oz ladle
  9. Shelf Life: If left over, do not reuse.
Print Recipe

Yield: 1.1 Gallon

Source:
Ken Gregg
SODEXO-American Express headquarters
Minneapolis, MN

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