Culinary Software Services
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Recipes: Soups A-C

ChefTec and Escoffier Software have the ability to directly read and write recipes in HTML format. This makes it very easy to swap your favorite recipes with other chefs, or to move recipes written for one operation to another operation.

All of the recipes on our website were written by a trained chef especially to be used with ChefTec . You can save the HTML page (click on the frame with the recipes; select ""File", "Save Frame As" if you are using a Netscape browser) to your ChefTec directory. Then use the import feature in ChefTec to read the HTML file. After you have imported the recipe, you may resize it or modify it just like any other recipe in ChefTec .



Asparagus Soup with Hazelnut Butter


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 gal                 Cook: 1 - 1 hours                       
Portion Size: 6 fl oz             Finish: 30 minutes                         
Num Portions: 42                   Shelf: 2 days                             
Tools: Blender, China Cap, French Knife, Stock Pot                           
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
6 ea     leek, washed & chopped
12 clove     garlic, minced
4 ea     celery, chopped
1 cup     butter
4 lb     asparagus
2 tbl     dried thyme
4 ea     bay leaf
1 tbl     ground white pepper
6 qt     water****
1 lb     spinach, washed
to taste     salt


Procedure: Saute the first 4 ingredients in the butter until very soft, about 15 minutes. While this is cooking, wash the asparagus very well, and trim off any dirty ends. Cut the tips about 2" long, and set aside for later. Coarsely chop the rest of the stems and add to the vegetables that are cooking. Add in the thyme, bay leaf, and pepper, and cook another 10 minutes. Add the water and simmer for 30 minutes, until all of the vegetables are very tender. Remove from the heat and allow to cool for 15 minutes. Puree the contents of the pot, adding spinach as you process until all are pureed. Pass the soup through a china cap and return to the heat. Season to taste with salt and pepper and stir in the reserved asparagus tips. Simmer the soup for 5 minutes until they are crisp tender. Serve the soup topped with the hazelnut butter listed in this database. ****The soup may be enriched with chicken stock, though it will no longer be a vegetarian soup.****

Prepared By: CSS


Avgolemono


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 gal                 Cook: 30 - 45 minutes                    
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 0                                  
Tools: French Knife, Mixing Bowl, Stock Pot, Wire Whip                       
Quantity Unit     Ingredient
gal     rich chicken stock
4 ea     leek, washed
2 cup     long grain rice
6 clove     garlic, minced
4 ea     bay leaf
16 ea     egg yolks
2 cup     fresh lemon juice
½ cup     chopped parsley
to taste     salt
to taste     ground white pepper


Procedure: Reduce the chicken stock to 2 gallons. After washing the leeks very well, cut them in half lengthwise, and then into thin strips. Add the leeks to the stock along with the rice and garlic. Simmer on low heat until the rice is tender. While the soup is cooking, beat the yolks well until they are creamy. Beat in the lemon juice and set aside until the end. When the rice is tender, pour cup of the hot broth into the yolk mixture, beating well. Add another cup of broth 3 more times. Then slowly pour this mixture back into the rest of the soup, stirring rapidly. Keep the soup warm in a bain marie, but at no time should you apply direct heat to the pot or the yolks will scramble. Stir in the parsley and season to taste with salt and pepper.

Prepared By: CSS


Beef Barley Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 2 hours                            
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
2 lb     beef stew meat
1 cup     olive oil
½ lb     chopped ham
2 ea     yellow onion, chopped
6 ea     celery, chopped
6 ea     carrot, chopped
3 tbl     Italian herbs
1 tsp     ground allspice
4 ea     bay leaf
1 lb     barley
gal     beef stock
2 tbl     salt
2 tbl     ground black pepper
1 qt     chopped tomatoes
4 ea     russet potato, peeled & diced


Procedure: Wipe off the stew meat and sear in the hot oil until browned on all sides. Remove and set aside. Add the ham and cook until it is light brown. Add the onion, celery, and carrots and cook another 10 minutes on high heat. The vegetables should take on a bit of color. Add the meat back into the pot with the rest of the ingredients except for the potatoes. Simmer the soup for at least 1 hour until the barley and meat are tender. Add in the potatoes and simmer another 15 minutes. Season to taste with salt and pepper. If the soup should become too thick at any time, add additional stock or water to prevent it from burning.

Prepared By: CSS


Beer Cheese Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 - 1 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 2 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
4 ea     yellow onion, chopped fine
6 ea     celery, chopped fine
3 ea     carrot, chopped fine
2 ea     tomatoes, peeled, seeded, & chopped
12 clove     garlic, minced
½ lb     butter
1 cup     flour
2 tbl     dried thyme
1 tbl     dried sage
2 tbl     dried oregano
4 ea     bay leaf
1 tsp     cayenne pepper
2 tbl     dry mustard
gal     chicken stock
1 qt     stout
½ lb     grated sharp cheddar cheese
½ lb     grated gruyere cheese
½ lb     grated fontina cheese
2 tbl     freshly ground black pepper
to taste     salt


Procedure: Saute all of the vegetables in the butter on low heat until softened. Add in the flour and mix well. Keeping the heat low, continue to cook the roux for another 5 minutes. Stir in the herbs, cayenne, mustard, and chicken stock. Bring the soup to a boil and then reduce to low and simmer for 30 minutes. Add in the stout and cook another 15 minutes. Turn the heat to low and begin adding in the cheese, constantly whisking the soup. When all of the cheese has been added and the soup is very smooth, season to taste with salt and pepper. Once the cheeses have been added, at no time should the soup be exposed to high heat or allowed to boil. If so, the cheese will coagulate and become stringy. Keep the soup warm in a bain marie.

Prepared By: CSS


Broccoli Cheddar Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 - 1 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, French Knife, Stock Pot, Wire Whip                           
Quantity Unit     Ingredient
4 ea     yellow onion, chopped
12 clove     garlic, crushed
4 ea     celery, chopped
2 ea     carrot, chopped
1 cup     butter
2 tbl     dried thyme
1 tbl     dried tarragon
4 ea     bay leaf
4 lb     broccoli
gal     water
1 qt     heavy cream
½ lb     grated cheddar cheese
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion, garlic, celery, and carrot in the butter for 10 minutes, until softened. Stir in the herbs and cook another 10 minutes. While the vegetables are cooking, trim off the florets of the broccoli. Cut the remaining stems into 1" pieces, discarding any woody ends. Set the florets aside for later and add the stem pieces to the pot. Add the water and simmer until the broccoli is very tender. Allow the soup to cool for 15 minutes and then process it in the blender until smooth. Pass the soup through the china cap into a clean pot. Return the pot back to the stove and stir in the cream and reserved broccoli. Bring the soup back to a simmer and cook for 10 minutes. Reduce the heat to low and begin adding the cheese, whisking continuously. When all of the cheese has been added and is smooth, season to taste with salt and pepper. Once the cheese has been added, at no time should the soup be exposed to high heat or allowed to boil. If so, the cheese will coagulate and become stringy. Keep the soup warm in a bain marie.

Prepared By: CSS


Brown Chicken Stock


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1 gal                 Cook: 3-5 hours                          
Portion Size:  oz                 Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Roasting Pan, Stock Pot                      
Quantity Unit     Ingredient
2 ea     yellow onion, skin on
2 ea     celery stalk
2 ea     carrot, skin on
6 clove     garlic
1 ea     leek
2 tbl     dried thyme
3 ea     bay leaf
1 tbl     black peppercorn
1 tsp     whole fennel seed
5 lb     chicken bones
gal     cold water


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic cloves. If necessary, chop all of the chicken bones into approximately 6 inch pieces. Roast the bones until they begin to brown. Add the vegetables and continue to roast until they achieve a rich, brown color. Drain the rendered fat and place in a stock pot along with cold water to cover the bones by 2 inches. Bring this to a boil over medium high heat and skim the foam which rises to the top. Reduce the heat to low, add the herbs, and simmer for 3 or more hours, keeping the liquid to the barest simmer. This will help your stock to remain clear. Continue to skim any foam which may form. Strain this through a china cap and cool quickly in an ice bath. Store well covered or freeze. ????If at any time during the cooking process, the water level should fall below the top of the bones, top them off with boiling water to the original level.????

Prepared By: CSS


Brown Veal Stock


Category: Soup/Stock

                                    Prep: 2 hours                            
       Yield: 2 gal                 Cook: 10-24 hours                        
Portion Size:  gal                Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
3 ea     yellow onion
12 clove     garlic
4 ea     celery stalk
3 ea     carrot
2 ea     leek
4 oz     slab bacon
¼ cup     tomato paste
2 tbl     dried thyme
4 ea     bay leaf
2 tbl     black peppercorn
1 qt     red wine
10 lb     veal bones
    cold water, to cover


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic cloves. Cut the bacon into inch dice. If necessary, chop the bones into smaller pieces so that they may fit better into the stock pot. Roast the bones until they begin to brown. Add the vegetables and bacon and continue to roast until they achieve a rich, brown color. Drain the rendered fat and place in a stock pot along with the red wine, tomato paste, and cold water to cover the bones by 6 inches. Bring this to a boil over medium high heat and skim the foam which rises to the top. Reduce the heat to low, add the herbs and pepper, and simmer for 10 or more hours, keeping the liquid to the barest simmer. This will help your stock to remain clear. Continue to skim any foam which may form. Strain this through a china cap and cool quickly in an ice bath. Store well covered or freeze. ????If at any time during the cooking process, the water level should fall below the top of the bones, top them off with boiling water to the original level.????

Prepared By: CSS


Brown Veal Stock II


Category: Soup/Stock

                                    Prep: 2 hours                            
       Yield: 2 gal                 Cook: 10-24 hours                        
Portion Size:  gal                Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
3 ea     yellow onion
12 clove     garlic
4 ea     celery stalk
3 ea     carrot
2 ea     leek
4 oz     slab bacon
¼ cup     tomato paste
2 tbl     dried thyme
4 ea     bay leaf
2 tbl     black peppercorn
1 qt     red wine
10 lb     veal bones
    cold water, to cover


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic cloves. Cut the bacon into inch dice. If necessary, chop the bones into smaller pieces so that they may fit better into the stock pot. Roast the bones until they begin to brown. Add the vegetables and bacon and continue to roast until they achieve a rich, brown color. Drain the rendered fat and place in a stock pot along with the red wine, tomato paste, and cold water to cover the bones by 6 inches. Bring this to a boil over medium high heat and skim the foam which rises to the top. Reduce the heat to low, add the herbs and pepper, and simmer for 10 or more hours, keeping the liquid to the barest simmer. This will help your stock to remain clear. Continue to skim any foam which may form. Strain this through a china cap and cool quickly in an ice bath. Store well covered or freeze. ????If at any time during the cooking process, the water level should fall below the top of the bones, top them off with boiling water to the original level.????

Prepared By: CSS


Carrot Vichyssoise


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 - 1 hours                       
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife, Stock Pot                           
Quantity Unit     Ingredient
8 ea     leek, washed well
1 cup     butter
8 clove     garlic, minced
4 ea     celery, chopped
2 cup     chopped tomatoes
lb     carrot, peeled & chopped
6 ea     russet potato, peeled & chopped
1 tbl     dried thyme
3 ea     bay leaf
1 ea     cinnamon stick
¼ tsp     ground nutmeg
1 tbl     white whole peppercorn
gal     water
to taste     salt
1 qt     half and half cream
2 cup     plain yogurt
¼ cup     chopped fresh dill


Procedure: Chop the leeks and saute slowly in the butter until very soft, about 15 minutes. Add the garlic, celery, tomatoes, and carrots and cook 10 minutes. Next add the potatoes, herbs, spices, and water and bring to a boil. Cover and reduce the heat to low. Simmer the soup until the vegetables are very tender. Remove the pot from the heat and allow the soup to cool for 15 minutes. Process the contents of the soup in a blender until very smooth. Pass the soup through a china cap and stir in the cream. Put the soup into an ice bath and stir occasionally until cold. Whisk in the yogurt, chopped dill, and season with salt.

Prepared By: CSS


Chervil Butter


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 1¼ lb            Cook: 5 minutes                          
Portion Size: ½ oz           Finish: 0                                  
Num Portions: 40                   Shelf: 7 days/21 days                     
Tools: Food Processor, French Knife, Small Saut Pan                         
Quantity Unit     Ingredient
4 ea     shallots, chopped
2 clove     garlic, minced
1 lb     butter, softened
4 tbl     pernod
1 ea     lemon, juiced
1 cup     fresh chervil, tough stems removed
1 tbl     ground black pepper
1 tsp     salt


Procedure: Saute the shallots and garlic in 2 tbl of the butter for 5 minutes. Add the Pernod, ignite and allow the flame to die out. Remove from the heat and allow this mixture to cool. Pour the contents of the pan into the work bowl of the food processor and process until smooth. Add the chervil and process until finely chopped. Add the rest of the ingredients and process until homogenous. Roll the butter into logs and wrap tightly. ????This butter will keep for 7 days in the refrigerator before losing flavor. In the freezer, the butter will keep fresh for 2 months.????

Prepared By: CSS


Chicken Noodle Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 - 1 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
4 ea     yellow onion, chopped
12 ea     celery, chopped
8 ea     carrot, chopped
1 cup     butter
12 clove     garlic, minced
1 lb     medium mushrooms, sliced
2 tbl     dried thyme
1 tbl     dried sage
1 tbl     dried oregano
1 tbl     dried basil
4 ea     bay leaf
2 lb     chicken thighs
1 lb     boneless skinless chicken breasts
2 gal     chicken stock
2 tbl     salt
6 ea     russet potato, washed & diced
1 lb     egg noodles
1 cup     chopped parsley
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion, celery, carrots in the butter for 10 minutes, until softened. Add the garlic, mushrooms, and herbs and cook another 10 minutes. Add the chopped chicken, chicken stock, and salt and simmer for 30 minutes. Add the potatoes and simmer until the potatoes are tender. Add the noodles and cook until the pasta is tender. Add the chopped parsley and season to taste with salt and pepper.

Prepared By: CSS


Chicken Stock


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 3-5 hours                          
Portion Size:  oz                 Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion, skin on
2 ea     celery stalk
2 ea     carrot
6 clove     garlic
2 ea     leek
2 tbl     dried thyme
3 ea     bay leaf
1 tbl     black peppercorn
1 tsp     whole fennel seed
5 lb     chicken bones
gal     cold water


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic loves. If necessary, chop all of the chicken bones into approximately 6 inch pieces. Place the bones into the stock pot and cover with cold water by 2 inches. Bring to a boil and skim the foam which will rise to the top. Reduce the heat to low and add the vegetables, herbs, and spices. Continue to simmer this on very low heat for at least 3 hours, skimming any foam that may rise to the top. Strain through a china cap and cool in an ice bath. ????If at any time during the cooking process, the water level should fall below the top of the bones, top them off with boiling water to the original level.????

Prepared By: CSS


Chicken Stock II


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 3-5 hours                          
Portion Size:  oz                 Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion, skin on
2 ea     celery stalk
2 ea     carrot
6 clove     garlic
2 ea     leek
2 tbl     dried thyme
3 ea     bay leaf
1 tbl     black peppercorn
1 tsp     whole fennel seed
5 lb     chicken bones
gal     cold water


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic loves. If necessary, chop all of the chicken bones into approximately 6 inch pieces. Place the bones into the stock pot and cover with cold water by 2 inches. Bring to a boil and skim the foam which will rise to the top. Reduce the heat to low and add the vegetables, herbs, and spices. Continue to simmer this on very low heat for at least 3 hours, skimming any foam that may rise to the top. Strain through a china cap and cool in an ice bath. ????If at any time during the cooking process, the water level should fall below the top of the bones, top them off with boiling water to the original level.????

Prepared By: CSS


Chicken and Andouille Gumbo


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1 hours                           
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
½ lb     butter
½ lb     margarine
2 cup     flour
4 ea     yellow onion, chopped
8 ea     celery, chopped
4 ea     green bell pepper, chopped
3 bunch     green onion, chopped
12 clove     garlic, minced
½ cup     cajun spices
1 qt     chopped tomatoes
1 cup     tomato paste
2 tbl     salt
5 qt     chicken stock
1 lb     chicken thighs, diced
1 lb     andouille sausage, diced
½ lb     okra, ends removed, cut thinly
1 cup     chopped parsley


Procedure: In a heavy bottom pot, melt the butter and margarine and stir in the flour. Keep the heat on medium and cook the roux slowly until it turns a dark, rich brown color. Be sure to frequently stir the roux to prevent scorching. When the roux is ready, stir in both onions, celery, and green pepper. Cook the vegetables for 10 minutes, then add the garlic and spices. Cook this another 10 minutes, continuously scraping the bottom of the pot. Next stir in the tomatoes, tomato paste, salt, and chicken stock. Bring to a boil, then lower the heat and simmer for 30 minutes. Add in the chicken meat, sausage, and okra and simmer another 15 minutes. Stir in the chopped parsley, and season to taste with salt and pepper. If at anytime the soup becomes too thick, add additional stock or water to prevent the bottom from scorching.

Prepared By: CSS


Chilled Avocado Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 0                                  
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 12 hours                           
Tools: Blender, French Knife, Mixing Bowl                                    
Quantity Unit     Ingredient
2 ea     red onion, chopped
2 ea     serrano chili, chopped
4 clove     garlic, peeled
16 ea     avocado, skinned & pitted
½ tsp     cayenne pepper
1 tbl     salt, or to taste
1 cup     fresh lime juice
2 cup     orange juice
5 qt     water****
1 lb     fresh tomatoes, diced
6 ea     orange, cut into segments
2 bunch     green onion, chopped
½ lb     slivered almondstoasted
½ lb     feta cheese, crumbled
12 ea     hard boiled large egg, diced


Procedure: Put the red onion, chili, garlic, and avocado in the blender in batches and process until very smooth. Blend in the cayenne, salt, lime juice, and water until well mixed. Add the chopped tomatoes, green onion, orange segments, and cilantro. Season to taste with salt. If the soup becomes too thick, thin with additional stock. This soup will not stay fresh over 24 hours. The color may hold, but the flavor will flatten out. Do not store in a metal container. You may garnish this soup with cooked shrimp, crabmeat, chicken, or fried tortilla strips. ****You may enrich the soup with chicken stock, but it will no longer be strictly vegetarian.****

Prepared By: CSS


Chilled Beet Borscht


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, French Knife, Stock Pot                                      
Quantity Unit     Ingredient
6 ea     leek, washed & chopped fine
4 ea     celery, chopped fine
8 clove     garlic, minced
1 ea     2" piece fresh ginger, peeled & minced
1 tbl     salt
¼ cup     brown sugar
1 qt     white wine
4 qt     water****
2 qt     canned beets, diced
¼ cup     lemon juice
1 qt     sour cream
1 tbl     ground black pepper
1 cup     chopped fresh chives


Procedure: Add all of the ingredients, up to and including the water into a non-corrosive pot. Bring to a boil, lower the heat and simmer until the vegetables are tender, about 30 minutes. Allow this to cool. When the soup has cooled, add the beets and mix well. Puree 2 quarts of the soup in a blender and return to the pot. Stir in the lemon juice, sour cream, pepper, and chives. Season to taste with salt and pepper.

Prepared By: CSS


Chilled Brie Soup


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 gal                 Cook: 45 minutes                         
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 2 days                             
Tools: Blender, China Cap, French Knife, Stock Pot, Wire Whip                
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
6 ea     leek, washed well & chopped
12 clove     garlic, crushed
4 ea     celery, chopped
2 ea     carrot, chopped
1 cup     butter
2 tbl     dried thyme
1 tbl     ground fennel seed
4 ea     bay leaf
4 ea     russet potato, peeled & chopped
1 qt     white wine
1 gal     water****
2 qt     heavy cream
2 lb     brie cheese, with rind


Procedure: Saute all of the ingredients in the butter for 15 minutes, until softened. Stir in the thyme, fennel, and bay leaf and cook another 10 minutes. Add the potatoes, white wine, water and cream and bring to a boil. Reduce the heat and simmer until all of the vegetables are very soft. Remove the pot from the heat and allow to cool for 15 minutes. Puree the contents of the pot in the blender until smooth, adding pieces of the brie at the end until it has all been added and pureed into the soup. Season to taste with salt and pepper and cool in an ice bath. Retaste the soup once it is cold.

Prepared By: CSS


Chilled Cucumber Buttermilk Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 0                                  
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, Colander, French Knife, Mixing Bowl, Wire Whip               
Quantity Unit     Ingredient
16 ea     cucumber, peeled
1 tsp     salt
1 tbl     sugar
2 ea     red onion, minced
2 bunch     green onion, chopped
6 ea     tomatoes, seeded & diced
1 gal     buttermilk
1 qt     sour cream
1 cup     Dijon mustard
1 cup     chopped parsley
1 cup     chopped fresh dill
1 tbl     freshly ground black pepper
¼ cup     lemon juice
1 lb     toasted walnut pieces
to taste     salt


Procedure: Take 6 of the cucumbers and cut into thin half rings. Toss these with 1 tsp of salt and 1 tsp of sugar. Set the cucumbers in a colander to drain for at least 1 hour, more if time permits. Take the remaining cucumbers and process in the blender until smooth. Empty the pureed cucumbers into a bowl and stir in the rest of the ingredients, blending well. After the cucumbers have drained, squeeze out the excess water with a towel and add to them to the soup. Season to taste with salt and pepper. Leave to get very cold before serving.

Prepared By: CSS


Chilled Red Pepper Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 5 days                             
Tools: Blender, French Knife, Stock Pot, Wire Whip                           
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
2 ea     celery, chopped
8 clove     garlic, minced
1 cup     olive oil
1 tsp     chili flakes
2 tbl     dried oregano
12 ea     tomatoes
12 ea     red bell pepper
1 qt     white wine
1 gal     water
2 ea     green bell pepper
1 ea     red onion
8 ea     green onion
2 ea     zucchini
2 ea     yellow squash
½ cup     chopped fresh basil
½ cup     chopped parsley
to taste     salt


Procedure: Saute the onion, celery, and garlic in the olive oil for 10 minutes. Add the chiles and oregano and cook another 5 minutes. Chop 6 of the tomatoes and 8 of the red peppers and add them to the pot. Cook for 5 minutes, then add the wine and water. Bring the soup to a boil, then simmer for 30 minutes, until all of the vegetables are tender. Remove the pot from the heat and allow to cool for 15 minutes. Process the contents of the pot in the blender until smooth. Pass the soup through a china cap into a bowl set in an ice bath. Stir the soup until it is very cold. While the soup is cooling, chop the remaining tomatoes and peppers with the other vegetables very small. Stir these vegetables into the soup and add the chopped parsley. Season to taste with salt.

Prepared By: CSS


Chilled Yellow Dal Soup


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, French Knife, Stock Pot                                      
Quantity Unit     Ingredient
2 lb     yellow split peas, soaked overnight
1 gal     water
2 tbl     tumeric
2 tbl     ground cumin
cup     fresh lemon juice
4 tbl     salt
2 tbl     freshly ground black pepper
8 ea     serrano chili, stemmed & minced
3 bunch     green onion, chopped
8 ea     fresh tomatoes, peeled, seeded, & chopped
6 ea     cucumber, peeled, seeded, & chopped
cup     chopped fresh cilantro
1 qt     plain yogurt


Procedure: Pick through the peas and soak overnight. Put the peas in a pot with the water and the tumeric. Bring to a boil, lower the heat, and simmer until tender. Allow the split peas to cool for 30 minutes. Puree in a blender until smooth. Add additional water if the mixture becomes too thick to process. Stir the cumin, salt, chiles, pepper, lemon juice, and cilantro into the soup. Allow the mixture to cool in an ice bath until cold. Then stir in the tomatoes, cucumbers, and green onion. Season to taste with salt. Whisk the yogurt into the soup at the last minute. Alternatively, you may top each bowl of the soup with a dollop of the yogurt.

Prepared By: CSS


Chipotle Cream


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 qt                  Cook: 0                                  
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 32                   Shelf: 24 hours                           
Tools: Food Processor, Mixing Bowl, Wire Whip                                
Quantity Unit     Ingredient
6 ea     chipotle chili
2 cup     sour cream
1 tsp     salt
1 cup     heavy cream


Procedure: Process the chipotle chiles in the work bowl of the food processor until smooth. Stir in the sour cream and salt. Beat the cream to soft peaks and fold into the chili cream mixture.

Prepared By: CSS


Cilantro Cream


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 qt                  Cook: 0                                  
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 32                   Shelf: 24 hours                           
Tools: Food Processor, Mixing Bowl, Wire Whip                                
Quantity Unit     Ingredient
2 bunch     fresh cilantro, tough stems removed
2 cup     sour cream
1 tsp     salt
1 cup     heavy cream


Procedure: Wash the cilantro and remove any tough stems. Put these into the work bowl of the food processor until smooth. Add sour cream if necessary to keep the contents of the work bowl processing. Add the salt. Whip the cream to soft peaks and fold it into the cilantro mixture.

Prepared By: CSS


Cinnamon Chantilly


Category: Soup/Stock

                                    Prep: 10 minutes                         
       Yield: 1 qt                  Cook: 5 minutes                          
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 32                   Shelf: 24 hours                           
Tools: Mixer, Sauce Pan, Wire Whip                                           
Quantity Unit     Ingredient
1 tbl     ground cinnamon
2 cup     heavy cream
1 cup     sour cream


Procedure: Stir the cinnamon into the cream and bring to a simmer. Remove from the heat, cover, and allow to steep until cool. Then refrigerate until very cold. Whip the cream to soft peaks. Combine the honey and sour cream, whisking well to loosen it up. Fold the cinnamon cream into the sour cream mixture.

Prepared By: CSS


Cream of Broccoli Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 hours                           
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
4 ea     yellow onionchopped
6 ea     celery, chopped
4 ea     carrot, peeled & chopped
1 cup     butter
12 clove     garlic, minced
2 tbl     dried thyme
4 ea     bay leaf
1 tbl     dried sage
2 cup     chopped tomatoes
½ cup     flour
1 gal     chicken stock
4 lb     broccoli
1 qt     heavy cream
to taste     salt
to taste     ground white pepper


Procedure: Saute the onion, celery, and carrot in the butter for 10 minutes. Add the garlic, thyme, bay leaf, and sage and cook another 10 minutes. Add the tomatoes and cook 5 minutes more. Then stir in the flour and cook 10 minutes, keeping the heat low to prevent the roux from coloring. Stir in the chicken stock and bring to a boil. Lower the heat and simmer. Trim the tough parts from the broccoli and chop the rest into 1" pieces. Add this to the soup with the cream and simmer for 30 minutes, until the vegetables are tender. Season to taste with salt and pepper.

Prepared By: CSS


Cream of Mushroom Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 1.969 gal             Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife, Stock Pot, Wire Whip                
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
4 ea     leek, washed & chopped
1 cup     butter
8 clove     garlic, minced
4 ea     tomatoes, chopped
2 tbl     dried thyme
2 tbl     dried rosemary
4 ea     bay leaf
1 cup     flour
1 qt     red wine
1 cup     tomato paste
3 lb     medium mushrooms
1 gal     chicken stock
1 qt     heavy cream
2 tbl     ground black pepper
to taste     salt


Procedure: Saute the onion and leek in the butter for 5 minutes. Add the garlic, tomatoes, and herbs and simmer for another 5 minutes. Stir in the flour and cook for 10 minutes, keeping the heat low to prevent the roux from scorching. Stir in the wine and tomato paste and bring to a boil. Lower the heat and add the mushrooms and stock. Simmer the soup for 15 minutes, then add the cream and simmer another 15 minutes. Remove 1 quart of the soup and process in the blender until smooth. Stir this puree back into the soup and season to taste with salt and pepper. ****Serve this soup with salad croutons rubbed with garlic.****

Prepared By: CSS


Cream of Tomato Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife, Stock Pot, Wire Whip                
Quantity Unit     Ingredient
4 ea     yellow onion, chopped
6 ea     celery, chopped
2 ea     carrot, peeled & chopped
1 cup     butter
12 clove     garlic, crushed
2 tbl     herbs d'Provence
4 ea     bay leaf
3 lb     tomatoes, peeled, seeded, & chopped
1 cup     flour
1 qt     white wine
2 cup     tomato paste
gal     water
1 qt     heavy cream
to taste     salt
2 tbl     ground white pepper
1 cup     chopped fresh chives


Procedure: Saute the onion, celery, and carrots in the butter for 10 minutes. Add the garlic, herbs, and tomatoes and cook another 5 minutes. Then stir in the flour and cook for 5 minutes, keeping the heat low to prevent the roux from scorching. Stir in the wine, tomato paste, and water and bring to a boil. Lower the heat and simmer for 15 minutes. Stir in the cream and simmer another 15 minutes. Remove the soup from the heat and allow to cool for 15 minutes. Process the contents of the pot in the blender until smooth. Season the soup with salt and pepper. Add the chives at the last minute or use to garnish. ****To peel the tomatoes, remove the core and score the other end with an X. Drop the tomatoes into boiling water and cook for 30 seconds. Remove the tomatoes to an ice bath and let cool. Peel off the loosened skin, cut in half through the center, and squeeze out the seeds. Chop the remaining tomatoes into coarse dice.****

Prepared By: CSS


Croutes


Category: Soup/Stock

                                    Prep: 10 minutes                         
       Yield: 30 ea                 Cook: 5 minutes                          
Portion Size: 1 ea                Finish: 0                                  
Num Portions: 30                   Shelf: 2 days                             
Tools: Pastry Brush, Serrated Knife, Sheet Pan                               
Quantity Unit     Ingredient
1 ea     baguette
1 cup     olive oil
2 clove     garlic, minced


Procedure: Cut the baguette into 30 slices and lay out on the sheet pan. Stir together the garlic and the olive oil and brush this onto both sides of the bread. Bake in a 425F oven for 10 minutes, until the edges are golden and the bread is crisp. Allow the croutes to cool and store in an airtight container.

Prepared By: CSS


Curry Chicken and Pineapple Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 45 minutes                         
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
1 gal     chicken stock
1 qt     pineapple juice
½ cup     cornstarch
qt     raw coconut milk
8 ea     garlic, minced
1 ea     3" piece fresh ginger, peeled & minced
4 tbl     curry powder
6 ea     serrano chili, stemmed & minced
2 ea     whole 2 - 3 lb chicken, cut into parts
1 ea     pineapple, peeled, cored, & diced
½ cup     fresh lime juice
½ cup     fish sauce
1 cup     chopped fresh cilantro
2 cup     chopped cashews


Procedure: Bring the chicken stock to a boil. Dissolve the cornstarch in the pineapple juice and stir into the boiling stock. When the broth has thickened, stir in the coconut milk, garlic, ginger, curry powder, and chiles. Simmer 5 minutes. Lower the chicken parts into the soup and simmer for 30 minutes until the chicken is tender. Remove the chicken from the soup and when cool enough to handle, cut the meat from the bones. Chop the chicken meat into smaller pieces and return to the soup with the pineapple. Simmer another 5 minutes and then add the remaining ingredients. Do not allow the soup to return to a boil. Season to taste with salt and pepper. ****You may use cooked chicken meat in place of the whole chickens. In this case, simmer the soup for 30 minutes before adding in the chicken. Add the chicken meat and then simmer the soup only to heat the chicken thoroughly.****

Prepared By: CSS


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