Mulligatawny soup from Hale & Hearty Soups (a mini-chain of soup and
sandwich stores in New York City) is fantastic. Has anyone out there
who's ever had it:

* have the recipe? (OK...I had to ask), OR
* tried to reproduce it & have some relevant info to share, OR
* have any thoughts on "key" ingredients?

We're about to fire up the lab to try to replicate it, & are seeking
info from anyone w/any thoughts re this version since there are numerous
mulligatawny soup recipes. From below it seems it has yellow & green
peas, lots of curry, along w/carrots and celery. It also has a
pronounced pleasant sweetness, & a smooth, creamy texture, but other
than that we're flying blind.

Have certainly downloaded a mess of mulligatawny soup recipes, which
significantly differ from each other, so any thoughts or insights will
be greatly appreciated. Or even better, if your brother works in the
Hale & Hearty test kitchen...

TIA,
BFB
NYC

____________________

from epinions.com

This is for my soupies

If a wholesome, rich, hearty soup is to your liking, you must try Hale
and Hearty. They make over 200 fresh and delicious soups. About 10-12
specials are available every day as well as 4 "Everyday" soups that are
available no matter what. Special soups consist of (V) Vegetarian, (L)
Low fat, (D) Dairy-free, Seafood, Beef, Stews, Chowders, Chickens,
Veggies, Bisques and just tons of soup! I love the creativity involved,
like the ..................... Mulligatawny (Indian Split Pea soup) with
yellow and green peas, basmatti rice and tons of curry,
...............and tons more that change each day, so you will never be
bored.

BFB wrote:

> Mulligatawny soup from Hale & Hearty Soups (a mini-chain of soup and
> sandwich stores in New York City) is fantastic. Has anyone out there
> who's ever had it:
>
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.
>
> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...

I had heard about Mulligatawny soup for years and finally had a chance to
try it in a restaurant a while ago. It was fabulous, but when I searched for
recipes on the net none of them were close to the one I had. This one was
squash based and very creamy. The recipes I found on the net were mostly
based on chicken stock.

BFB wrote:

> Mulligatawny soup from Hale & Hearty Soups (a mini-chain of soup and
> sandwich stores in New York City) is fantastic. Has anyone out there
> who's ever had it:
>
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.
>
> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...

I had heard about Mulligatawny soup for years and finally had a chance to
try it in a restaurant a while ago. It was fabulous, but when I searched for
recipes on the net none of them were close to the one I had. This one was
squash based and very creamy. The recipes I found on the net were mostly
based on chicken stock.

In article >, BFB > wrote:

> Mulligatawny soup from Hale & Hearty Soups (a mini-chain of soup and
> sandwich stores in New York City) is fantastic. Has anyone out there
> who's ever had it:
>
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.


Wow...good luck. Please post whatever you arrive at for a recipe.

All I can add is that there are a number of stages in good Indian
cooking that are not detectable by taste test or visual scan alone. I
spent the last number of years learning how to make various Indian
dishes, and one of my favorite soups is Sambar which I make and serve
with Mysore Masala Dosa and coconut mint chutney. Great great stuff.

What I have found is that ingredients like shredded toasted coconut, or
tamarind paste, fried asofetida powder, yogurt, or ground toasted split
peas might be added for sweetness, tartness, depth, or texture.
However, you may not see these in the final dish.

I would recommend reading up on Indian cooking techniques from
experienced authors and chefs, if you haven't already. Then try the
process a few times and taste along the way so you understand how
certain flavors combine and affect the outcome. The process can be very
interesting and can raise your awareness of food preparation and
multistaged cooking (my term).

Best regards. Sounds like a worthy pursuit to my taste buds.








> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...
>
> TIA,
> BFB
> NYC
>
> ____________________
>
> from epinions.com
>
> This is for my soupies
>
> If a wholesome, rich, hearty soup is to your liking, you must try Hale
> and Hearty. They make over 200 fresh and delicious soups. About 10-12
> specials are available every day as well as 4 "Everyday" soups that are
> available no matter what. Special soups consist of (V) Vegetarian, (L)
> Low fat, (D) Dairy-free, Seafood, Beef, Stews, Chowders, Chickens,
> Veggies, Bisques and just tons of soup! I love the creativity involved,
> like the ..................... Mulligatawny (Indian Split Pea soup) with
> yellow and green peas, basmatti rice and tons of curry,
> ..............and tons more that change each day, so you will never be
> bored.
>

In article >, BFB > wrote:

> Mulligatawny soup from Hale & Hearty Soups (a mini-chain of soup and
> sandwich stores in New York City) is fantastic. Has anyone out there
> who's ever had it:
>
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.


Wow...good luck. Please post whatever you arrive at for a recipe.

All I can add is that there are a number of stages in good Indian
cooking that are not detectable by taste test or visual scan alone. I
spent the last number of years learning how to make various Indian
dishes, and one of my favorite soups is Sambar which I make and serve
with Mysore Masala Dosa and coconut mint chutney. Great great stuff.

What I have found is that ingredients like shredded toasted coconut, or
tamarind paste, fried asofetida powder, yogurt, or ground toasted split
peas might be added for sweetness, tartness, depth, or texture.
However, you may not see these in the final dish.

I would recommend reading up on Indian cooking techniques from
experienced authors and chefs, if you haven't already. Then try the
process a few times and taste along the way so you understand how
certain flavors combine and affect the outcome. The process can be very
interesting and can raise your awareness of food preparation and
multistaged cooking (my term).

Best regards. Sounds like a worthy pursuit to my taste buds.








> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...
>
> TIA,
> BFB
> NYC
>
> ____________________
>
> from epinions.com
>
> This is for my soupies
>
> If a wholesome, rich, hearty soup is to your liking, you must try Hale
> and Hearty. They make over 200 fresh and delicious soups. About 10-12
> specials are available every day as well as 4 "Everyday" soups that are
> available no matter what. Special soups consist of (V) Vegetarian, (L)
> Low fat, (D) Dairy-free, Seafood, Beef, Stews, Chowders, Chickens,
> Veggies, Bisques and just tons of soup! I love the creativity involved,
> like the ..................... Mulligatawny (Indian Split Pea soup) with
> yellow and green peas, basmatti rice and tons of curry,
> ..............and tons more that change each day, so you will never be
> bored.
>

B
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.
>
> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...

I make it every year with the stock from the Thanksgiving turkey. I
got this recipe from Gourmet in the 90's. It's available on
epicurious.com. The 2 secrets are sauteing minced garlic and ginger in
oil for the base and finishing with a can of coconut cream
(unsweetened). In between is the variable part. I like to puree final
results as well. Freezes beautifully.

Ginny

B
> * have the recipe? (OK...I had to ask), OR
> * tried to reproduce it & have some relevant info to share, OR
> * have any thoughts on "key" ingredients?
>
> We're about to fire up the lab to try to replicate it, & are seeking
> info from anyone w/any thoughts re this version since there are numerous
> mulligatawny soup recipes. From below it seems it has yellow & green
> peas, lots of curry, along w/carrots and celery. It also has a
> pronounced pleasant sweetness, & a smooth, creamy texture, but other
> than that we're flying blind.
>
> Have certainly downloaded a mess of mulligatawny soup recipes, which
> significantly differ from each other, so any thoughts or insights will
> be greatly appreciated. Or even better, if your brother works in the
> Hale & Hearty test kitchen...

I make it every year with the stock from the Thanksgiving turkey. I
got this recipe from Gourmet in the 90's. It's available on
epicurious.com. The 2 secrets are sauteing minced garlic and ginger in
oil for the base and finishing with a can of coconut cream
(unsweetened). In between is the variable part. I like to puree final
results as well. Freezes beautifully.

Ginny