Mulligatawny Soup
Ingredients:
| 16 oz. |
Oil |
| 8 each. |
Onions, peeled and diced |
| 15 each |
Carrots, peeled and diced |
| 4 bunch |
Celery, diced |
| 8 oz. |
Garlic, chopped |
| 4 oz. |
Ginger, fresh ground |
| 1 cup |
Curry powder |
| ½ cup |
Cumin, ground |
| ¼ cup |
Coriander, ground |
| ¼ cup |
Cayenne, ground |
| 10 gal. |
Chicken stock, reserved from poaching chicken* |
| 8 lb. |
Red potatoes, peeled and diced |
| 7 lb. |
Lentils, rinsed |
| 10 lb. |
Chicken leg, poached and diced* |
| 2 cans |
Green chilies, diced |
| 15 each |
Golden delicious apples, peeled and diced |
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Salt and pepper to taste |
Method:
- In a steam kettle, sweat the onions, carrots, celery, garlic and ginger.
- Add the remaining ingredients and cook until the lentils and potatoes are cooked through.
- Check the seasoning and consistency.
Source: Chef Keith Hammerich, CCSF
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