Mulligatawny Soup

Mulligatawny Soup

Ken Gregg
SODEXO-American Express headquarters
Minneapolis, MN

Yield: 1.1 Gallon

Mulligatawny Soup is a creamy chicken soup prepared with Idaho® potatoes, apples, eggplant, cantaloupe, rice and gently seasoned with curry.



  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.