Where to get soup recipes from Boma?
- Thread starter Rikersmom
- Start date
JudithM
DIS Veteran
- Joined
- Dec 5, 1999
- Messages
- 5,456
I have the following recipes from Bomas saved. Some recipes I got on this bb & others were given to me by Boma/dining CMs. If there are duplicates, forgive me because it is late 
. Enjoy!
MULLIGATAWNY
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
3/8 gallon Chicken Stock, add chicken base
1/8 gallon Heavy Cream
1/16 gallon Milk
1/3 pound Celery, diced
1/3 pound Onion, diced
½ pound Red Bell Pepper, diced
½ pound Green Bell Pepper, diced
1/3 pound Carrots, diced
¾ pound Apples, frozen and cut in half
1/16 cup Curry Powder, toasted
1/16 gallon Honey
¼ ounce Chopped Parsley
1/16 pint Hot Sauce
1 1/16 pounds Chicken Breast, diced chunky
Roux (1/8 pound butter and 1/4 pound flour)
Method:
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
---------------------------------------------------
BANANA BREAD PUDDING
Disneys Animal Kingdom Lodge, Boma
Yield: 12 servings
Ingredients:
1 quart Milk
2 cups + 6 T. Sugar
1 quart Heavy Cream
14 each Fresh Eggs
2 teaspoons Cinnamon
8 tablespoons Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
1. Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.
-----------------------------------------------
VANILLA SAUCE
Disneys Animal Kingdom Lodge, Boma
Ingredients:
3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks
Method:
Heat up milk, vanilla, and heavy cream.
Dissolve cornstarch with egg yolks. Add sugar.
Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
Turn off the heat and stir continuously until well combined and thickened.
Transfer the sauce into a bowl and set over an ice bath to cool.
-------------------------------------------------------------
GINGER CARROT SOUP
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
1 pound Carrots, chunky cut
2 cups Water
2 cups Heavy Cream
1 cup Milk
2 ounces American Cheese, sliced or shredded
½ ounce Ground Ginger (fresh ONLY)
2 ounces Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
Add heavy cream, milk, and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning.
--------------------------------------------------
PLANTAIN & CORN STEW
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
2 quarts Mushroom Stock
1 pound Sweet Potato, diced chunky
2 each Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
½ cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
½ cup Flour
½ cup Butter
Method:
Heat mushroom stock, soy sauce, ginger, sugar, and crushed pepper. Melt butter and stir in flour to make a roux. Add and let simmer until stock thickens.
Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
---------------------------------------------------
Chicken Pepper Pot Soup - Boma's
Yield: 8 Servings
Ingredients:
1 gallon Chicken stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1/2 Poblano Pepper, diced
1 Onion, diced
1 cup Spinach or Collard Greens , rough chopped
4 Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method: Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
--------------------------------------------------------
BERTINAS PASTA SALAD - Bomas - AKL
Yield: 10 servings
1 pound Tri-Color Pasta
¼ pound Red Onion, diced fine
¼ pound Red Bell Pepper, diced fine
¼ pound Green Bell Pepper, diced fine
¼ pound Celery, diced
¼ pound Mayonnaise
1 T. Granulated Garlic
1 ounce Sugar (2 Tbl)
1 T. Ground Turmeric, toasted
1/16 cup Curry Powder, toasted (1 Tbl)
To taste Salt and Pepper
Cook tri-color pasta and allow to cool. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
-------------------------------------------------------
GHANA ROAST CHICKEN SALAD - from Bomas
Yield: 12 servings
¼ pound Apple, diced
¼ pound Red Onion, diced
¼ pound Celery, diced
¼ pound Red Bell Pepper, diced
¼ pound Pablano Pepper, roasted, diced
1/8 pound Honey Roasted Peanuts
1 ¼ pounds Cooked Chicken, diced
¼ pound Mayonnaise
1/16 cup Cinnamon
1/16 cup Cumin
1/16 cup Nutmeg
1/16 cup Red Crushed Pepper
¼ pound Raisins, seedless
Mix all the ingredients in a bowl and let set for at least one hour.
------------------------------------------------
POTATO BACON SOUP - Disneys Animal Kingdom Lodge, Boma
Yield: 6 servings
Ingredients:
8 ounces Chicken Stock
8 ounces Heavy Cream
8 ounces Milk
8 ounces White Wine
2 ounces Onions
10 ounces Russet Potatoes, blanched
3 ounces Bacon Bits, save grease
½ t. Nutmeg
2 ounces Flour
2 ounces Bacon Fat
Method: Caramelize onions in rendered bacon fat. Add flour to make a roux. Cook until golden brown (blond.) Reduce wine by half and add to stock. Incorporate stock and cream to roux. Burr-mix the soup until it is smooth and has a creamy consistency. Adjust seasonings along with salt and pepper. Prepare service, add bacon and garnish with scallions.
---------------------------------------------------------------
BLACK EYE PEA SALAD - Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method: Make the dressing and set aside. Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
------------------------------------------------------
COCONUT CARROT RAISIN SALAD - Disneys Animal Kingdom Lodge, Boma
Yield: 10 servings
Ingredients:
2 pounds Carrots, shredded
1 pound Coconut
1 Pineapple, whole grilled, peeled, and sliced
¾ pound Raisins
½ pound Brown Sugar
½ pound Ground Ginger
DRESSING
8 ounces Yogurt
¼ quart White Vinegar
½ T. Crushed Red Pepper
¼ cup Mint, chiffonade
Method: Make the dressing and set aside. Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and stir together. Let cool. Grill sliced pineapple mix with coconut carrot mix and yogurt dressing.
----------------------------------------------------
MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL
Yield: 8 servings
Ingredients:
1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 Jalapeno, sliced
2 Carrots, diced chunky
2 Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 Lemon, zest and sliced
¼ c Olive, sliced
8 oz. Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted
Sear the fish & scallops until golden brown (dont overcook.) Heat chicken stock & add all vegetables & spices (except parsley, cilantro, beans, roasted eggplant, & lemon zesTbl) Let simmer until vegetables are ¾ done. Add the seafood until shrimp & mussels are done. Adjust seasoning.
. Enjoy!MULLIGATAWNY
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
3/8 gallon Chicken Stock, add chicken base
1/8 gallon Heavy Cream
1/16 gallon Milk
1/3 pound Celery, diced
1/3 pound Onion, diced
½ pound Red Bell Pepper, diced
½ pound Green Bell Pepper, diced
1/3 pound Carrots, diced
¾ pound Apples, frozen and cut in half
1/16 cup Curry Powder, toasted
1/16 gallon Honey
¼ ounce Chopped Parsley
1/16 pint Hot Sauce
1 1/16 pounds Chicken Breast, diced chunky
Roux (1/8 pound butter and 1/4 pound flour)
Method:
Melt butter and stir in flour to make a roux and set aside.
Poach chicken breast in chicken stock until ¾ done, remove, and cut diced, chunky style. Remove excess fat from the stock. Add roux, milk and heavy cream. Let simmer until thicken. Add the celery, carrots, and curry powder. Let cook until vegetables are half done. Add the remaining ingredients including diced chicken.
Let simmer until peppers are tender. Add apples at the last minute. Adjust seasoning. Add parsley when ready to serve.
---------------------------------------------------
BANANA BREAD PUDDING
Disneys Animal Kingdom Lodge, Boma
Yield: 12 servings
Ingredients:
1 quart Milk
2 cups + 6 T. Sugar
1 quart Heavy Cream
14 each Fresh Eggs
2 teaspoons Cinnamon
8 tablespoons Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced
Method:
1. Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
2. Mix custard mix except for butter.
3. Soak the bread pieces with the custard.
4. Slice bananas and incorporate into the pudding.
5. Place butter chunks on top of bread pudding.
6. Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.
-----------------------------------------------
VANILLA SAUCE
Disneys Animal Kingdom Lodge, Boma
Ingredients:
3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks
Method:
Heat up milk, vanilla, and heavy cream.
Dissolve cornstarch with egg yolks. Add sugar.
Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.
Turn off the heat and stir continuously until well combined and thickened.
Transfer the sauce into a bowl and set over an ice bath to cool.
-------------------------------------------------------------
GINGER CARROT SOUP
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
1 pound Carrots, chunky cut
2 cups Water
2 cups Heavy Cream
1 cup Milk
2 ounces American Cheese, sliced or shredded
½ ounce Ground Ginger (fresh ONLY)
2 ounces Sugar, adjust as needed
Roux (2 ounces butter and 2 ounces flour)
Method:
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
Add heavy cream, milk, and roux. Cook until soup is hot and slightly thick.
Add American cheese and let simmer until cheese melts.
Adjust seasoning.
--------------------------------------------------
PLANTAIN & CORN STEW
Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
2 quarts Mushroom Stock
1 pound Sweet Potato, diced chunky
2 each Carrots, diced chunky
1 small Onion, diced chunky
2 cups Corn Kernels
1 small Red Bell Pepper, diced chunky
2 cups Plantains, diced chunky
1 t. Red Crushed Pepper
1 small Jalapeno, sliced
½ cup Sugar
¼ cup Parsley, chopped
1 cup Soy Sauce
¼ cup Ginger, chopped fine/puree
1 t. Ground Turmeric, toasted
1 t. Ground Coriander, toasted
½ cup Flour
½ cup Butter
Method:
Heat mushroom stock, soy sauce, ginger, sugar, and crushed pepper. Melt butter and stir in flour to make a roux. Add and let simmer until stock thickens.
Add red bell pepper, potato, onion, corn, and plantain**. Let cook until vegetables are ¾ done. Add parsley and jalapeno. Adjust seasoning.
**If you are using frozen plantains, add last when you are ready to serve.
---------------------------------------------------
Chicken Pepper Pot Soup - Boma's
Yield: 8 Servings
Ingredients:
1 gallon Chicken stock or Chicken Broth
2 cups Soy Sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot Sauce
2 t. Sesame Oil
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1/2 Poblano Pepper, diced
1 Onion, diced
1 cup Spinach or Collard Greens , rough chopped
4 Chicken Breasts, diced
1 cup Mushrooms, diced
1/4 cup Lemon Juice
Method: Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach when ready to serve. Drizzle with the sesame oil when serving.
--------------------------------------------------------
BERTINAS PASTA SALAD - Bomas - AKL
Yield: 10 servings
1 pound Tri-Color Pasta
¼ pound Red Onion, diced fine
¼ pound Red Bell Pepper, diced fine
¼ pound Green Bell Pepper, diced fine
¼ pound Celery, diced
¼ pound Mayonnaise
1 T. Granulated Garlic
1 ounce Sugar (2 Tbl)
1 T. Ground Turmeric, toasted
1/16 cup Curry Powder, toasted (1 Tbl)
To taste Salt and Pepper
Cook tri-color pasta and allow to cool. In a large mixing bowl, mix the cooled pasta and all the other ingredients. Check the seasoning and adjust if needed.
-------------------------------------------------------
GHANA ROAST CHICKEN SALAD - from Bomas
Yield: 12 servings
¼ pound Apple, diced
¼ pound Red Onion, diced
¼ pound Celery, diced
¼ pound Red Bell Pepper, diced
¼ pound Pablano Pepper, roasted, diced
1/8 pound Honey Roasted Peanuts
1 ¼ pounds Cooked Chicken, diced
¼ pound Mayonnaise
1/16 cup Cinnamon
1/16 cup Cumin
1/16 cup Nutmeg
1/16 cup Red Crushed Pepper
¼ pound Raisins, seedless
Mix all the ingredients in a bowl and let set for at least one hour.
------------------------------------------------
POTATO BACON SOUP - Disneys Animal Kingdom Lodge, Boma
Yield: 6 servings
Ingredients:
8 ounces Chicken Stock
8 ounces Heavy Cream
8 ounces Milk
8 ounces White Wine
2 ounces Onions
10 ounces Russet Potatoes, blanched
3 ounces Bacon Bits, save grease
½ t. Nutmeg
2 ounces Flour
2 ounces Bacon Fat
Method: Caramelize onions in rendered bacon fat. Add flour to make a roux. Cook until golden brown (blond.) Reduce wine by half and add to stock. Incorporate stock and cream to roux. Burr-mix the soup until it is smooth and has a creamy consistency. Adjust seasonings along with salt and pepper. Prepare service, add bacon and garnish with scallions.
---------------------------------------------------------------
BLACK EYE PEA SALAD - Disneys Animal Kingdom Lodge, Boma
Yield: 8 servings
Ingredients:
1 pound Black Eye Peas, soaked overnight and cook
1 pound Corn Kernels, roasted
2 Tomatoes, sliced
1 large Onion, diced
1 cup Scallions, diced
1 cup Spinach
1 T. Basil, rough chop
Dressing
½ cup Lime Juice (add water if concentrate)
¼ cup Sugar
¼ cup Rice Vinegar
¼ cup Safflower Oil
1 t. Red Crushed Pepper
1 t. Ground Cardamom, toasted
1 t. Granulated Sugar
½ each Lime, zest
Method: Make the dressing and set aside. Cook black eye peas. Let cool. Mix all the ingredients together and let marinate for at least 15 minutes.
------------------------------------------------------
COCONUT CARROT RAISIN SALAD - Disneys Animal Kingdom Lodge, Boma
Yield: 10 servings
Ingredients:
2 pounds Carrots, shredded
1 pound Coconut
1 Pineapple, whole grilled, peeled, and sliced
¾ pound Raisins
½ pound Brown Sugar
½ pound Ground Ginger
DRESSING
8 ounces Yogurt
¼ quart White Vinegar
½ T. Crushed Red Pepper
¼ cup Mint, chiffonade
Method: Make the dressing and set aside. Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and stir together. Let cool. Grill sliced pineapple mix with coconut carrot mix and yogurt dressing.
----------------------------------------------------
MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL
Yield: 8 servings
Ingredients:
1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 Jalapeno, sliced
2 Carrots, diced chunky
2 Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 Lemon, zest and sliced
¼ c Olive, sliced
8 oz. Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted
Sear the fish & scallops until golden brown (dont overcook.) Heat chicken stock & add all vegetables & spices (except parsley, cilantro, beans, roasted eggplant, & lemon zesTbl) Let simmer until vegetables are ¾ done. Add the seafood until shrimp & mussels are done. Adjust seasoning.
piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
I have more of their soup recipes, but you can check these 2 sites for more Disney and/or AKL recipes:
Margie J's
Disney World & Orlando Unofficial Guide-UK
Margie J's
Disney World & Orlando Unofficial Guide-UK
Thanks! I was really looking for the Mulligatawny recipe--but I had no idea how to spell it!
Now all I have to do is brush up on my math: 1/8 gallon, 1/16 gallon--at least I know that 1/16 of a pound is one ounce.
I was intrigued by the idea of chicken/apple soup, and this is really good stuff.
Thanks again,
Karen
Now all I have to do is brush up on my math: 1/8 gallon, 1/16 gallon--at least I know that 1/16 of a pound is one ounce.
I was intrigued by the idea of chicken/apple soup, and this is really good stuff.
Thanks again,
Karen
The Disney Bunch
Disney Fiends!!
- Joined
- Aug 27, 2002
- Messages
- 1,844
The Carrot Ginger soup is fantastic - we have made it for Thanksgiving the last couple of years.
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