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Recipes: Soups D-G

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 .



Danish Split Pea Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 3 hours                            
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
6 ea     celery, chopped
4 ea     carrot, chopped
3 lb     smoked ham hocks
6 clove     garlic, minced
2 gal     water
4 ea     bay leaf
2 tbl     dried thyme
lb     green split peas
1 tbl     ground black pepper
to taste     salt


Procedure: Put the first 8 ingredients into a pot and bring to a boil. Lower the heat and simmer for 1 hour. Add the split peas and simmer the soup until the ham hocks are tender. Remove the hocks and continue to simmer the soup until the peas are tender. Cut the meat from the bone and add it back into the soup. Season to taste with salt and pepper.

Prepared By: CSS


Dill Wafers


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 120 ea                Cook: 10 - 15 minutes                    
Portion Size: 1 ea                Finish: 1 hour                             
Num Portions: 120                  Shelf: baked: 2 days                      
Tools: Food Processor, Measuring Spoons, Rolling Pin, Sheet Pan              
Quantity Unit     Ingredient
4 cup     all purpose flour
2 cup     whole wheat flour
2 tbl     baking powder
1 tsp     baking soda
1 tsp     salt
2 tbl     dill weed
1 cup     cold butter, cut into " cubes
¼ cup     vegetable shortening
2 cup     cold buttermilk


Procedure: Sift the flours with the baking powder, soda, and salt twice. Stir in the dill and put into the food processor. Distribute the butter around the work bowl and pulse the motor to cut the butter into smaller pieces. When the butter is the size of small peas, add the shortening. Continue to process until all is well mixed and resembles coarse meal. With the motor running, slowly pour in the buttermilk. When it has all been added, process only long enough to moisten the ingredients. Remove from the bowl, form a loose ball, wrap, and let rest for 1 hour before rolling. Cut the dough in half and roll out to even thickness. With a cookie cutter, begin to cut out rounds of the dough and place it on an ungreased sheet pan. When all are cut, bake in a 425F oven for 10 minutes. If still a little soft, bake 2 - 5 minutes longer. The cracker should be light brown and crisp. When it cools, it will become even crisper. Allow to cool completely before storing. ****If necessary, process the dough in two batches to avoid overloading the machine.****

Prepared By: CSS


Duck Consomme


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 3 qt                  Cook: 1 hours                           
Portion Size: 4 fl oz             Finish: 0                                  
Num Portions: 24                   Shelf: 7 days                             
Tools: China Cap, French Knife, Ladle, Stock Pot, Wire Whip                  
Quantity Unit     Ingredient
1 lb     lean duck breast, ground -OR-
1 lb     lean veal shoulder, ground
6 ea     egg whites
2 ea     celery stalk
2 ea     fresh tomatoes
8 ea     green onion
½ cup     chopped parsley
2 ea     carrot
½ tsp     cracked black pepper
2 ea     bay leaf
½ tsp     dried thyme
3 qt     cold duck stock
½ cup     brandy
1 cup     red wine
1 qt     water


Procedure: Wash all of the vegetables thoroughly. Finely chop them and mix in with the ground meat and herbs. Beat the egg whites until frothy and mix well into the meat and vegetable mixture. This mixture is called a "raft". As it cooks in the broth, it helps to remove any fat or particles which cloud the broth. Remove any fat from the stock and place in a steep, narrow stock pot with a heavy bottom. This type of pot will help in the clarification process. As well, a heavy pot prevents the raft from scorching early in the procedure. Add the brandy, red wine, and water. Stir this well and mix in the raft. Place the pot over medium high heat, stirring often until the stock approaches a low boil. (A crude yet effective method for doing this is to stir the mixture with your hand. When it becomes too hot to continue this, you may stop stirring.) At this point, turn the heat to low, and stop stirring. The raft will rise to the top of the pot and form a solid mass. Continue to simmer this mixture for one hour, never allowing the liquid to reach a boil again. ****This is the most important period of time when making consomme. You need to maintain a bare simmer to allow the clarification process to be successful. If the broth does not simmer, the clarification will not work properly. As well, if too high of heat is applied, the mixture will boil and the minute particles will again become mixed into the broth, preventing a crystal clear consomme.**** After 1 hour cooking time, turn off the heat and let the broth rest for 15 minutes. To strain the consomme, break through the raft making a small opening for the ladle. You may remove part of the raft with a spoon to give you the space from which to ladle out the broth. Now ladle out the broth, straining it through muslin. ****Never pour the broth from the pot. This will cause particles to become mixed with the broth, causing a cloudy consomme.**** Blot any excess fat off the surface with a paper towel. Then cover the consomme well and chill in an ice bath.

Prepared By: CSS


Duck Consomme II


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 3 qt                  Cook: 1 hours                           
Portion Size: 4 fl oz             Finish: 0                                  
Num Portions: 24                   Shelf: 7 days                             
Tools: China Cap, French Knife, Ladle, Stock Pot, Wire Whip                  
Quantity Unit     Ingredient
1 lb     lean duck breast, ground -OR-
1 lb     lean veal shoulder, ground
6 ea     egg whites
2 ea     celery stalk
2 ea     fresh tomatoes
8 ea     green onion
½ cup     chopped parsley
2 ea     carrot
½ tsp     cracked black pepper
2 ea     bay leaf
½ tsp     dried thyme
3 qt     cold duck stock
½ cup     brandy
1 cup     red wine
1 qt     water


Procedure: Wash all of the vegetables thoroughly. Finely chop them and mix in with the ground meat and herbs. Beat the egg whites until frothy and mix well into the meat and vegetable mixture. This mixture is called a "raft". As it cooks in the broth, it helps to remove any fat or particles which cloud the broth. Remove any fat from the stock and place in a steep, narrow stock pot with a heavy bottom. This type of pot will help in the clarification process. As well, a heavy pot prevents the raft from scorching early in the procedure. Add the brandy, red wine, and water. Stir this well and mix in the raft. Place the pot over medium high heat, stirring often until the stock approaches a low boil. (A crude yet effective method for doing this is to stir the mixture with your hand. When it becomes too hot to continue this, you may stop stirring.) At this point, turn the heat to low, and stop stirring. The raft will rise to the top of the pot and form a solid mass. Continue to simmer this mixture for one hour, never allowing the liquid to reach a boil again. ****This is the most important period of time when making consomme. You need to maintain a bare simmer to allow the clarification process to be successful. If the broth does not simmer, the clarification will not work properly. As well, if too high of heat is applied, the mixture will boil and the minute particles will again become mixed into the broth, preventing a crystal clear consomme.**** After 1 hour cooking time, turn off the heat and let the broth rest for 15 minutes. To strain the consomme, break through the raft making a small opening for the ladle. You may remove part of the raft with a spoon to give you the space from which to ladle out the broth. Now ladle out the broth, straining it through muslin. ****Never pour the broth from the pot. This will cause particles to become mixed with the broth, causing a cloudy consomme.**** Blot any excess fat off the surface with a paper towel. Then cover the consomme well and chill in an ice bath.

Prepared By: CSS


Duck Stock


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1 gal                 Cook: 4-8 hours                          
Portion Size:  fl oz              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
5 lb     duck bones
1 gal     brown veal stock, optional
    cold water, to cover


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables, except for the garlic. Crush the garlic cloves. Dice the bacon. If necessary, chop all of the duck bones into approximately 6 inch pieces. Roast the bones until they begin to brown. Add the vegetables and the bacon and continue to roast until all become 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. At this point you may choose to use veal stock. The extra stock base will help give the stock more body and a richer flavor. You may also use any mixture you choose. Whatever you choose to use, bring to a boil over medium high heat and skim the foam which rises to the top. Reduce the heat to low, add the herbs, pepper, red wine, and tomato paste. Simmer the stock for 4 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


Duck Stock II


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1 gal                 Cook: 4-8 hours                          
Portion Size:  fl oz              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
5 lb     duck bones
1 gal     brown veal stock, optional
    cold water, to cover


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables, except for the garlic. Crush the garlic cloves. Dice the bacon. If necessary, chop all of the duck bones into approximately 6 inch pieces. Roast the bones until they begin to brown. Add the vegetables and the bacon and continue to roast until all become 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. At this point you may choose to use veal stock. The extra stock base will help give the stock more body and a richer flavor. You may also use any mixture you choose. Whatever you choose to use, bring to a boil over medium high heat and skim the foam which rises to the top. Reduce the heat to low, add the herbs, pepper, red wine, and tomato paste. Simmer the stock for 4 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


Fish Chowder


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
2 ea     leek, washed & chopped
4 ea     celery, chopped
2 ea     green bell pepper, chopped
1 cup     butter
6 clove     garlic, minced
2 tsp     dried thyme
1 tbl     dried oregano
1 tbl     dried sage
3 ea     bay leaf
1 tbl     ground white pepper
½ cup     flour
1 qt     white wine
1 gal     fish stock
4 ea     russet potato, peeled & chopped
1 qt     heavy cream
½ lb     rock cod
½ lb     monkfish
½ lb     butterfish
½ cup     chopped parsley
¼ cup     worcestershire sauce
1 tbl     tabasco sauce
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion, leeks, celery, and green peppers in the butter for 10 minutes. Stir in the garlic, herbs, pepper, and flour. Cook for 5 minutes on low heat to prevent the roux from scorching. Stir in the wine and fish stock and bring to a boil. Lower the heat and simmer for 30 minutes. Stir in the potatoes and cream and simmer for another 15 minutes, until the potatoes are tender. Dice the fish into 1" cubes and add to the chowder. Simmer until the pieces are tender, about 5 minutes. Stir in the chopped parsley, Tabasco and Worchestershire sauces. Season to taste with salt and pepper.

Prepared By: CSS


Fish Stock #1


Category: Soup/Stock

                                    Prep: 10 minutes                         
       Yield: 1 gal                 Cook: 1 hours                           
Portion Size:  fl oz              Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion
8 clove     garlic
3 ea     celery stalk
4 tbl     butter
1 tbl     dried thyme
3 ea     bay leaf
2 cup     white wine
5 lb     fish bones
    cold water, to cover


Procedure: Peel and chop the onions along with the celery. Leave the garlic whole with the skin on. Sweat these in butter until well softened and the liquid has cooked off. Add the herbs and white wine and simmer for 5 minutes. Chop the fish carcasses into smaller pieces if necessary. Add these to the pot and continue to cook over low heat until the bones begin to give off liquid. Add the cold water until it just reaches the top of the bones. Bring to a low boil, skim the foam which rises to the top, lower the heat, and simmer for 45 minutes. Strain through muslin and cool in an ice bath.

Prepared By: CSS


Fish Stock #2


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 1 hours                           
Portion Size:  fl oz              Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion
4 clove     garlic
1 tsp     whole fennel seed
1 tsp     dried thyme
1 cup     white wine
5 lb     fish bones
½ gal     ice
    cold water, to cover


Procedure: Peel and finely chop the onions. Crush the cloves of garlic. Cut the fish carcasses into smaller pieces if necessary. Combine the bones in a stockpot with the vegetables, wine, and herbs. Top with the ice and cold water to come just below the level of the bones. Bring this mixture to boil over low heat, skimming the foam as it rises to the surface. Lower the heat and maintain a bare simmer. Cook this for 45 minutes. Let rest 15 minutes before straining the stock. Strain through muslin and cool in an ice bath.

Prepared By: CSS


Fish Stock #3


Category: Soup/Stock

                                    Prep: 10 minutes                         
       Yield: 1 gal                 Cook: 1 hours                           
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 128                  Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion
8 clove     garlic
3 ea     celery stalk
4 tbl     butter
1 tbl     dried thyme
3 ea     bay leaf
2 cup     white wine
5 lb     fish bones
    cold water, to cover


Procedure: Peel and chop the onions along with the celery. Leave the garlic whole with the skin on. Sweat these in butter until well softened and the liquid has cooked off. Add the herbs and white wine and simmer for 5 minutes. Chop the fish carcasses into smaller pieces if necessary. Add these to the pot and continue to cook over low heat until the bones begin to give off liquid. Add the cold water until it just reaches the top of the bones. Bring to a low boil, skim the foam which rises to the top, lower the heat, and simmer for 45 minutes. Strain through muslin and cool in an ice bath.

Prepared By: CSS


French Onion Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 2 hours                            
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
5 lb     yellow onion, sliced thinly
1 cup     butter
2 tbl     sugar
12 clove     garlic, minced
2 tbl     dried thyme
1 tbl     dried sage
4 ea     bay leaf
2 cup     brandy
1 cup     flour
1 qt     red wine
1 cup     red wine vinegar
1 cup     tomato paste
1 gal     beef stock
2 tbl     salt
2 tbl     ground black pepper
1 cup     chopped parsley


Procedure: In a heavy bottom pot, saute the onions in the butter over high heat until they begin to color. Lower the heat, stir in the sugar and continue to cook until the onions are a dark, rich brown color. This will take about 45 minutes to 1 hours. Lower the heat if necessary to avoid burning the onions. Add the herbs and flour and cook another 15 minutes. When the flour has begun to color, add the brandy, wine, vinegar, tomato paste, and beef stock. Bring the soup to a boil and simmer for 20 minutes. Add the salt and pepper and taste. If still too sweet, add a bit more vinegar. Stir in the chopped parsley and serve with croutons or au gratin with cheese broiled on top.

Prepared By: CSS


Frozen Coconut Yogurt


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 1¼ qt            Cook: 10 minutes                         
Portion Size: 1 fl oz             Finish: 24 hours                           
Num Portions: 40                   Shelf: 7 days                             
Tools: Blender, China Cap, Mixing Bowl                                       
Quantity Unit     Ingredient
½ lb     dried sweetened coconut
cup     raw coconut milk
3 cup     plain yogurt


Procedure: Spread the coconut out onto a sheet pan and toast in a 300F oven until golden brown and aromatic. Remove from the oven and allow to cool. Heat the coconut milk in a sauce pan and add half of the coconut. Cover, remove from the heat and allow to steep until cool. Pour the contents of the sauce pan into a blender and process until finely ground. Pass the mixture through a fine china cap, pressing hard on the coconut to extract all of the flavor. Discard the solids. In a mixing bowl, combine the remaining coconut with the fortified coconut milk and the plain yogurt. Process this in an ice cream freezer until ready. Pour into a container and freeze overnight or until ready to serve.

Prepared By: CSS


Game Stock


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1 gal                 Cook: 4-8 hours                          
Portion Size:  fl oz              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
5 lb     venison bones
4 oz     slab bacon
¼ cup     tomato paste
1 tbl     dried thyme
3 ea     bay leaf
1 tsp     white whole peppercorn
1 tsp     whole juniper berry
6 sprig     parsley
1 tsp     dried rosemary
1 qt     red wine
1 gal     veal stock, optional
    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. At this point you may choose to use veal stock alone or with water. The veal stock will give this stock better body and fuller flavor. Whatever you choose, 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 spices, and simmer for 8 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


Gazpacho - Traditional Style


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: Food Processor, French Knife, Mixing Bowl, Wire Whip                  
Quantity Unit     Ingredient
4 lb     tomatoes, peeled, seeded, & chopped
2 qt     tomato juice
2 ea     red bell pepper
2 ea     green bell pepper
4 ea     celery
2 ea     red onion
2 ea     zucchini
2 ea     yellow squash
3 ea     carrot, peeled
12 ea     green onion
4 clove     garlic, minced
½ cup     red wine vinegar
cup     olive oil
½ clove     chopped parsley
½ cup     chopped fresh basil
2 tbl     freshly ground black pepper
to taste     salt
1 qt     crushed ice


Procedure: Puree the tomatoes in the food processor and stir in the tomato juice. Cut all of the remaining vegetables into small dice and stir them into the soup. In a separate bowl, whisk the olive oil into the vinegar until well mixed. Stir this into the soup and add the chopped herbs, pepper, and salt to taste. After the soup sits for awhile, it will begin to thicken from the natural pectin. If this happens, stir in the crushed ice or additional tomato juice. Be certain to retaste the soup afterwards. ****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


Gazpacho - Yucatan Style


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: Food Processor, French Knife, Mixing Bowl, Wire Whip                  
Quantity Unit     Ingredient
1 gal     canned tomatoes
1 qt     tomato juice
2 ea     red onion
6 ea     celery
2 ea     cucumber
2 ea     red bell pepper
2 ea     green bell pepper
8 ea     green onion
6 clove     garlic, minced
3 ea     jalapeo pepper, minced
½ cup     lime juice
cup     olive oil
1 cup     chopped fresh cilantro
2 cup     cooked long grain rice
4 ea     avocado, skinned, pitted, & diced
1 lb     cooked bay shrimp
to taste     salt
to taste     ground black pepper


Procedure: Puree the tomatoes in the food processor until smooth. Put the puree into a bowl and stir in the tomato juice. Finely chop the remaining vegetables and add them into the soup. In a separate bowl, whisk the olive oil into the lime juice until homogenous and stir this into the soup. Lastly, stir in the cilantro, rice, avocadoes, and shrimp. Season to taste with salt and pepper.

Prepared By: CSS


Gorgonzola Soup with Bacon


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: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
lb     sliced bacon, chopped
8 ea     leek, washed & chopped fine
1 cup     butter
10 clove     garlic, minced
4 ea     tomatoes, peeled, seeded, & chopped
1 tbl     dried thyme
1 tbl     dried rosemary
1 tbl     dried sage
1 tbl     ground fennel seed
3 ea     bay leaf
½ cup     flour
1 gal     chicken stock
2 qt     half and half cream
½ lb     gorgonzola cheese
2 tbl     freshly ground black pepper
2 cup     sliced almonds, toasted


Procedure: Cook the bacon in the pot until crispy. Remove the bacon and set aside for later. Add the leeks and butter, and cook until softened. Add the garlic, tomatoes, herbs, and spices and cook another 10 minutes. Stir in the flour and cook for 5 minutes, keeping the heat on low to prevent scorching the mixture. Stir in the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Stir in the cream and simmer another 15 minutes. Remove the pot from the heat and begin to whisk in the gorgonzola cheese. The cheese will incorporate easily into the soup. Stir in the pepper, almonds, and reserved bacon. Season to taste with additional salt, though most domestic blue cheeses are sufficiently salty.

Prepared By: CSS


Gougere


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 90 ea                 Cook: 15 min/15 - 20 min                 
Portion Size: 1 ea                Finish: 0                                  
Num Portions: 90                   Shelf: 2 days                             
Tools: Rubber Spatula, Sauce Pan, Wire Whip                                  
Quantity Unit     Ingredient
1 cup     water
4 oz     butter
½ tsp     salt
1 cup     flour
4 ea     large egg
¼ cup     parmesan cheese, finely grated


Procedure: Put the water, butter, and salt into the sauce pan and bring to a boil. Stir well, remove from the heat, and pour in the flour all at once. Stir this well until all of the flour is incorporated. Return the pan to a low flame and stir the dough until it pulls cleanly away from the sides of the pan and has a shiny appearance. Allow the dough to cool for 10 minutes, then add the eggs, one at a time, beating well after each addition. When all of the eggs have been added, stir in the parmesan cheese. With a small round or starred tip and a pastry bag, pipe " rounds onto a sheet pan lined with parchment. Leave 1" of space between each round. Place the sheet pan in a 450F oven for 7 minutes. Then lower the heat to 350F and continue to bake until they are golden brown and crisp. ****If you are using a convection oven, be careful of scorching the pastry in the high heat. Lower the initial heat to 400F or turn off the fan. As well, be careful that the edges of the parchment do not blow up and over the pastries while they are baking.****

Prepared By: CSS


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