Culinary Software Services
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Recipes: Soups H-S

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 .



Hazelnut Butter


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 2 lb                  Cook: 15 minutes                         
Portion Size: 1 oz                Finish: 30 minutes                         
Num Portions: 32                   Shelf: 7 days/2 months                    
Tools: China Cap, Food Processor, Half Hotel Pan                             
Quantity Unit     Ingredient
½ lb     whole unblanched hazelnuts
1 tsp     salt
2 tbl     brandy
2 tbl     frangelico
1 lb     buttersoftened
1 tbl     ground black pepper


Procedure: Spread the hazelnuts out on the sheet pan and bake in a 350řF oven until the skins are blistered and the nuts are very aromatic. Immediately remove them from the oven and spread out onto a large towel. Fold the towel over to enclose the nuts and rub them briskly to remove the skins. Pick the nuts out of the remaining skins and place in the work bowl of the food processor. Process the nuts while they are still warm, until they are smooth. Blend in the salt, brandy, and Frangelico. Allow this mixture to cool to room temperature. Cut the butter into 16 pieces and add to the processor. Blend until the butter is thoroughly mixed with the nuts and looks light and fluffy. Blend in the pepper and chill until needed.

Prepared By: CSS


Hot Borscht


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
2 lb     Italian sausage, casings removed
½ cup     salad oil
4 oz     butter
½ lb     chopped ham
3 ea     yellow onion, chopped
4 ea     celery, chopped
1 ea     green cabbage, cut into strips
12 clove     garlic, minced
2 tbl     dried thyme
4 ea     bay leaf
2 cup     chopped tomatoes
6 ea     russet potato, peeled & diced
2 tbl     ground black pepper
2 tbl     salt
1 qt     white wine
1 gal     beef stock
1 cup     chopped parsley


Procedure: Break the sausage into small pieces and cook in the hot oil until there are no traces of pink left. Remove the sausage and set aside for later. Add the butter and ham and cook until the ham browns. Add the onion, celery, and cabbage and cook another 10 minutes. Add the rest of the ingredients including the reserved sausage, and simmer the soup until the vegetables are thoroughly cooked. Season to taste for salt and pepper and stir in the parsley. ****This style of soup benefits from the vegetables being cooked very soft. Each lends flavor and body to the soup that is not achieved from shorter cooking times.****

Prepared By: CSS


Hot and Sour Duck Consomme


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 30 minutes                         
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Grater, Stock Pot                                       
Quantity Unit     Ingredient
2 gal     duck stock, clarified
3 bunch     green onion, chopped
6 clove     garlic, minced
1 ea     3" piece fresh ginger, minced
4 ea     serrano chili, minced
4 ea     fresh lemongrass, chopped
lb     duck breast, thinly sliced
6 ea     red bell pepper, cut into julienne
½ lb     rice noodles, broken into 2" pieces
1 cup     fresh lime juice
½ cup     fish sauce
cup     fresh cilantro, coarsley chopped


Procedure: If you choose to use a consomme for this recipe, use the one for duck consomme included in this data base. Bring the broth to a boil and add green onion, garlic, ginger, chiles, and lemongrass. Simmer the broth for 20 minutes and then add the duck meat, red peppers, and broken rice noodles. After 5 minutes, add the lime juice, fish sauce, and cilantro. If at anytime the broth reduces too far, add additional stock or water to achieve the correct proportions.

Prepared By: CSS


Jamaican Calalou 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: Blender, French Knife, Stock Pot                                      
Quantity Unit     Ingredient
4 ea     yellow onion, chopped
8 oz     pancetta, chopped
½ cup     peanut oil
6 clove     garlic, crushed
2 tbl     dried thyme
3 ea     serrano chili, minced
8 ea     green onion, chopped
3 lb     okra, stemmed & chopped
gal     water
3 lb     washed spinach????
8 oz     diced ham
1 lb     backfin crabmeat, picked over for shells
cup     fresh lime juice
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion and pancetta in the oil over low heat until soft, about 10 minutes. Add the garlic, thyme, chiles, and green onion and cook another 10 minutes. Add the okra and water and bring to a boil. Lower the heat and simmer until the okra is tender. Stir in the spinach and cook another 10 minutes. Remove the pot from the heat and allow to cool for 15 minutes. Puree the contents of the pot until very smooth. Pour the soup back into the pot and return to a low simmer. Stir in the ham, crabmeat, and lime juice. Season to taste with salt and pepper. Do not allow the soup to come back to a boil or you will lose its fine texture. ????This soup is named for a green that grows in the Caribbean. Since this is unavailable to the US, we have substituted spinach. For a truer flavor to the original soup, use an equal amount of Swiss chard in place of the spinach, plus « pound of sorrel. Add these as described in the recipe for spinach.????

Prepared By: CSS


Lamb and Lentil Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 1.969 gal             Cook: 2 hours                            
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
4 ea     celery, chopped
3 ea     carrot, chopped
½ cup     olive oil
2 cup     chopped tomatoes
8 clove     garlic, minced
1 tbl     dried thyme
1 tbl     dried rosemary
1 tbl     chili flakes
¼ cup     paprika
3 ea     bay leaf
2 cup     tomato paste
1 gal     beef stock
5 lb     lamb shank
1 lb     lentils


Procedure: Saute the onion, celery, and carrots in the olive oil for 10 minutes, until softened. Stir in the tomatoes, garlic, herbs, and spices and cook another 10 minutes. While the vegetables are cooking, roast the lamb shanks in a 450řF oven for 15 minutes, until they are brown and crispy on the edges. When the spices have cooked for 10 minutes, add the lamb shanks to the pot with the tomato paste and beef stock. Simmer the soup for 1 hour and then add in the lentils. Continue to simmer the soup until the lamb is very tender. Remove the lamb from the soup and, when cool enough to handle, cut the meat from the bone. Add this back into the soup. Season to taste with salt and pepper.

Prepared By: CSS


Lobster Stock


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 2 qt                  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
1 ea     yellow onion
2 ea     celery stalk
6 clove     garlic
1 ea     carrot
3 lb     lobster shells
1 ea     bay leaf
1 tsp     dried thyme
¼ cup     peanut oil
2 ea     tomatoes
1 cup     brandy
2 cup     white wine
2 qt     fish stock, optional
    cold water, to cover


Procedure: Thoroughly wash and dry the vegetables. Cut them into small dice. Heat the oil in a heavy bottom pot or small brazier until smoking. Add the lobster shells and toss in the hot oil until they turn bright red and give off a distinctive lobster aroma. After 5 minutes, add the vegetables and toss another 5 minutes. Add the herbs and tomatoes and cook another 5 minutes. Add the brandy and ignite. After 30 seconds, add the white wine and fish stock or water until the shells are covered by 1 inch. The addition of fish stock will give the stock body and depth of flavor. As well, a very light chicken stock may be used in small quantities to help achieve this. Whatever you choose, bring the stock to a boil and simmer on low for 1 hour. Strain the stock through a china cap, pressing hard on all of the shells to extract as much flavor from them as possible. Then pass the stock through muslin to remove any gritty particles. Cool in an ice bath.

Prepared By: CSS


Louisiana Oyster Stew


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 45 minutes                         
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 2 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
4 ea     celery, chopped
3 ea     green bell pepper, chopped
2 bunch     green onion, chopped
1 cup     butter
12 clove     garlic, minced
1 tbl     dried thyme
1 tbl     dried oregano
1 tbl     dried basil
1 tsp     ground black pepper
1 tsp     ground white pepper
1 tsp     cayenne pepper
¼ cup     paprika
2 tbl     salt
3 ea     bay leaf
½ cup     flour
2 cup     tomato puree
1 qt     white wine
3 qt     fish stock
2 qt     heavy cream
2 qt     shucked oysters
¼ cup     lemon juice
¼ cup     worcestershire sauce
1 tbl     tabasco sauce
1 cup     chopped parsley


Procedure: Saute the onions, celery, and green pepper in the butter for 10 minutes, until softened. Add the garlic, herbs, spices, and flour. Cook for 10 minutes, keeping the heat low to prevent the roux from scorching. Then add the tomato puree, wine, and stock and bring to a boil. Lower the heat and simmer the soup for 15 minutes. Add the cream and simmer another 15 minutes. Pick through the oysters remove any shell pieces or grit. Add the oysters into the stew and simmer until the edges of the oysters begin to curl. Do not overcook them at this point. Off of the heat, stir in the lemon juice, Worchestershire and Tabasco sauces, and the chopped parsley. If you need to hold this soup for long, either cool it down in an ice bath and reheat it over a very gentle heat, or wait to add the oysters until the very end, just before serving.

Prepared By: CSS


Manhattan Clam 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
3 ea     yellow onion, chopped
6 ea     celery, chopped
½ cup     olive oil
12 clove     garlic, minced
2 tbl     dried thyme
2 tbl     dried oregano
4 ea     bay leaf
2 qt     chopped tomatoes
1 qt     white wine
2 cup     tomato puree
2 qt     clam meat
2 qt     clam juice
8 ea     russet potato, peeled & diced
1 cup     chopped parsley
¼ cup     worcestershire sauce


Procedure: Saute the onion and celery in the olive oil 10 minutes, until softened. Stir in the garlic, herbs, and tomatoes and cook another 10 minutes. Add the wine, tomato puree, clam juice, and clams to the pot and simmer for 30 minutes. Add the potatoes and simmer for another 15 minutes, until they are tender. Stir in the parsley and Worchestershire sauce and season to taste with salt and pepper.

Prepared By: CSS


Minestrone


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1.969 gal             Cook: 1« - 2 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
3 ea     yellow onion, chopped
4 ea     leek, washed & chopped
4 ea     celery, chopped
1 cup     olive oil
2 ea     fennel bulb, diced
1 ea     eggplant, peeled & diced
3 ea     zucchini, washed & diced
3 ea     yellow squash, washed & diced
1 tbl     dried sage
1 tbl     dried rosemary
1 tbl     dried thyme
4 ea     bay leaf
1 tbl     ground black pepper
½ ea     cinnamon stick
1 tbl     salt
6 ea     tomatoes, peeled, seeded, & chopped
3 ea     russet potato, peeled & chopped
1 qt     white wine
1 gal     water????
¼ lb     green beans, cut into 1" pieces
1 qt     canned kidney beans
½ lb     escarole lettuce, washed & chopped
1 cup     chopped parsley
1 tbl     lemon zest
4 clove     garlic, minced


Procedure: Saute the onion, leeks, and celery in the olive oil 10 minutes, until softened. Add the fennel and cook 5 minutes. Add the eggplant and cook 5 minutes. Add both squashes and cook 5 minutes. Add the mushrooms and cook 5 minutes. Stir in the herbs, spices, and tomatoes and cook 5 minutes. Add the potatoes, wine, water, and green beans and simmer for 45 minutes. Stir in the kidney beans and escarole and simmer for another 15 minutes. Season to taste with salt and pepper. Mash the chopped parsley, lemon zest, and garlic together to a paste. Stir into the soup at the last moment. ****This soup benefits from the vegetables being cooked very soft. Eac vegetable lends flavor and body to the soup that it would not achieve if the vegetables were cooked for a shorter period of time.**** ????You may add extra body to the soup by using all or part meat stock in place of the water. If you do so, the soup will no longer be strictly vegetarian.????

Prepared By: CSS


Mushroom Stock


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 2 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
2 ea     carrot
1 lb     button mushrooms
4 oz     dried mushrooms
2 ea     leek
4 ea     fresh tomatoes
¼ cup     peanut oil
4 ea     whole juniper berry, crushed
4 sprig     fresh thyme
4 sprig     parsley
1 sprig     fresh rosemary
2 sprig     fresh oregano
3 ea     bay leaf
½ tsp     whole cumin seed
1 tsp     cracked black pepper
1 cup     sherry wine
2 cup     white wine
½ cup     soy sauce
    cold water, to cover
2 ea     russet potato


Procedure: Thoroughly wash all of the vegetables. Coarsely chop the onions, celery, carrots, tomatoes. fresh mushroom, and leeks. Crush the garlic cloves. In a stock pot, saut‚ the vegetables until they are golden brown and very aromatic. Add the herbs, spices, and dried mushrooms and cook another 5 minutes. Add the sherry, wine, soy sauce and cover with water by 2 inches. Bring to a boil, reduce the heat , and simmer for 30 minutes. Peel and chop the potatoes. Add these to the stock and continue to simmer for another 30 minutes. ????The purpose of the potatoes is to lend body to the stock. You may leave the potatoes out of the recipe without any appreciable alteration of the flavor. As well, you may dissolve 12 sheets or 2 tbl of gelatin into the stock at the end of the cooking time. This will help to give the stock body, but will result in a stock that is not strictly vegetarian.????

Prepared By: CSS


Navy Bean Soup


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 1.969 gal             Cook: 2 hours                            
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
4 ea     yellow onion, chopped
6 ea     celery, chopped
4 ea     carrot, chopped
2 cup     chopped tomatoes
2 tbl     dried thyme
4 ea     bay leaf
2 lb     smoked ham hocks
gal     water
lb     navy beans, soaked overnight
1 lb     diced ham
2 tbl     ground black pepper
1 cup     chopped parsley


Procedure: Add all of the ingredients except the parsley into a pot and bring to a boil. Lower the heat and simmer for 3 hours, or until the beans and ham hocks are tender. When the hocks are ready, take them out of the soup and when cool enough to handle, cut the meat from the bone. Add this back into the soup with the parsley and season to taste with salt and pepper.

Prepared By: CSS


New England Clam 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: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
1 lb     sliced bacon, chopped
½ cup     butter
4 ea     yellow onion, chopped
8 ea     celery, chopped
2 ea     green bell pepper, chopped
8 clove     garlic, minced
2 tbl     dried thyme
4 ea     bay leaf
2 tbl     dried oregano
½ cup     flour
1 qt     white wine
3 qt     clam juice
2 qt     clam meat
6 ea     russet potato, peeled & diced
1 qt     half and half cream
2 tbl     ground black pepper
to taste     salt
1 cup     chopped parsley


Procedure: Saute the bacon in the butter until crispy. Remove the bacon and set aside for later. Add the onion celery, and green pepper into the pot and cook for 10 minutes. Add the garlic, herbs, and flour. Cook on low heat for 10 minutes, being careful not to burn the roux. Stir in the wine and clam juice and bring to a boil. Lower the heat and simmer for 15 minutes. Add the clams, potatoes, cream and reserved bacon. Simmer another 15 - 20 minutes, until the potatoes are tender. Add the pepper, parsley, and season to taste with salt.

Prepared By: CSS


Parmesan Twists


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 180 ea                Cook: 10 minutes @ 400řF                 
Portion Size: 1 ea                Finish: 0                                  
Num Portions: 180                  Shelf: 2 days                             
Tools: French Knife, Rolling Pin, Sheet Pan                                  
Quantity Unit     Ingredient
1 sheet     puff pastry10" X 18"
    flour, for dusting
3 cup     grated parmesan cheese
½ cup     paprika
1 tsp     cayenne pepper


Procedure: Roll the dough out to a rectangle 12" X 20". Combine the cheese with the spices and sprinkle half onto to the pastry sheet. Use the rolling pin to press the cheese into the pastry. Turn the pastry over and repeat with the other half of the cheese. Cut the pastry cheese into 3 rectangles 4" X 20" and then cut each sheet into 60 - 4" strips. Line the sheet pans with parchment and twist the pastry before laying it out. Continue with the rest of the pastry, leaving «" between each one. When they are all finished, let them rest in the refrigerator for 1 hour before baking. Preheat the oven to 400řF and bake the pastries for 10 minutes. They should become golden brown and the cheese should be very aromatic. Allow them to cool to room temperature, then store in an air tight container.

Prepared By: CSS


Pasta e Fagioli


Category: Soup/Stock

                                    Prep: 20 minutes                         
       Yield: 2 gal                 Cook: 1« - 2 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, French Knife, Stock Pot                                      
Quantity Unit     Ingredient
5 ea     yellow onion, chopped
1 cup     olive oil
8 oz     pancetta, diced
1 lb     boneless pork butt, diced
4 ea     celery, chopped
4 ea     carrot, chopped
12 clove     garlic, minced
1 qt     chopped tomatoes
3 tbl     Italian herbs
1 lb     pinto beans, soaked overnight
gal     beef stock
2 lb     Italian sausage, links or rope
1 lb     ditalini pasta, or other small pasta
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion in the oil until it begins to color. Add the pancetta and the diced pork. Raise the heat and cook until the pork loses any pink color. Add the celery and carrots and cook another 10 minutes. Add the rest of the ingredients except the pasta and simmer for 1« hours. Add the sausage and cook another 30 minutes, until the beans are very tender. Remove about 2 quarts of soup and puree in the blender. Stir this back into the soup. If the soup is still a bit thin, puree some more of the soup. Season to taste with salt and pepper. Remove the sausage from the soup and cut it into «" rounds. Add these back into the soup. Boil the pasta in salted water. When the pasta is al dente, drain it and stir it into the soup. If at anytime the soup becomes too thick, add additional stock or water to prevent it from sticking to the bottom of the pot.

Prepared By: CSS


Peanut 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, Wire Whip                                    
Quantity Unit     Ingredient
½ lb     whole peanuts
cup     butter
4 bunch     green onion, chopped
12 clove     garlic, minced
¼ cup     brown sugar
½ tsp     cayenne pepper
1 tbl     dried thyme
1 tbl     dried marjoram
½ cup     flour
1 qt     smooth peanut butter
1 gal     chicken stock
1 qt     heavy cream
2 cup     sherry wine
1 clove     chopped parsley
lb     smoked chicken
to taste     salt
to taste     ground black pepper


Procedure: Cook the peanuts in the butter until they are brown and very aromatic. Remove them from the pot, chop coarsely, and set aside for later. Add the green onion to the butter and cook 10 minutes. Add the garlic, sugar, herbs, and flour and cook 5 minutes. Stir in the peanut butter and the chicken stock. Bring to a boil, lower the heat and simmer for 30 minutes. Stir in the cream and sherry and simmer for another 10 minutes. Add the parsley, smoked chicken, and reserved peanuts. Season to taste with salt and pepper.

Prepared By: CSS


Rich Chicken Mushroom Broth


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 1 gal                 Cook: 4 hours ++                         
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 128                  Shelf: 3 days                             
Tools: French Knife, Sheet Pan, Stock Pot                                    
Quantity Unit     Ingredient
5 lb     chicken bones
2 ea     yellow onion
4 ea     celery
3 ea     carrot
2 oz     dried mushrooms
1 lb     medium mushrooms
4 cup     white wine
    water, to cover
4 oz     ham, chopped
3 lb     whole chicken, cut into 4" pieces
1 tbl     dried thyme
3 ea     bay leaf
1 tbl     fresh sage


Procedure: Put the chicken bones on a sheet pan and bake in a 350řF oven until light brown. Add the onions, celery, and carrots and bake another 20 minutes. Remove the pan and pour off the chicken fat. Empty the contents into a large pot and add the ham, chicken parts, and both mushrooms. Add the white wine and just enough water to cover the bones. Bring the mixture to a boil and skim off the foam that rises to the top. Lower the heat and add the herbs and spices. Simmer the broth for another 3 hours, keeping the liquid at a bare simmer. Allow the stock to cool 30 minutes before straining. Pass it through a china cap first, and then through muslin to remove the finer particles. Let the stock cool completely before covering.

Prepared By: CSS


Roasted Corn Bisque


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: Blender, China Cap, French Knife, Stock Pot                           
Quantity Unit     Ingredient
18 ea     corn on the cob, shucked
¼ cup     peanut oil
3 ea     yellow onion, diced
6 ea     celery, diced
4 ea     carrot, peeled & diced
½ cup     butter
2 ea     tomatoes, diced
8 clove     garlic, crushed
2 ea     jalape¤o pepper, minced
1 tbl     dried thyme
2 tbl     dried oregano
1 tbl     dried basil
2 tbl     toasted whole coriander seed
½ tbl     toasted whole cumin seed
gal     water
1 qt     heavy cream
2 bunch     green onion, chopped
1 cup     chopped fresh cilantro
¼ cup     fresh lime juice
to taste     salt
to taste     ground black pepper


Procedure: Rub the corn with the oil and roast or grill until the kernels are golden brown. When cool enough to handle, cut the kernels from the cob and then scrape the cob with the back of your knife. Set the kernels aside for later. Discard the cobs. Saute the onion, celery, and carrots in the butter 10 minnutes, until softened. Add the tomatoes, garlic, herbs, spices, and all but 3 cups of the corn kernels. Add the water and bring to a boil. Lower the heat and simmer 30 minutes until the vegetables are tender. Stir in the cream and simmer another 15 minutes. Remove from the heat and puree in the blender until smooth. Add the soup back into the pot with the reserved corn kernels, scallion, and cilantro. Simmer 5 minutes. Lastly add the lime juice and season to taste with salt and pepper. ****Serve this soup with the cilantro cream and chipotle cream listed in this database.****

Prepared By: CSS


Rouille II


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 qt                  Cook: 0                                  
Portion Size: 1 fl oz             Finish: 4 hours or more                    
Num Portions: 32                   Shelf: 7 days                             
Tools: Food Processor                                                        
Quantity Unit     Ingredient
6 ea     California chili, seeded
1 cup     boiling water
6 clove     garlic, minced
2 tbl     red wine vinegar
2 tbl     tomato paste
1 ea     large egg
1 ea     egg yolks
3 cup     olive oil
8 drop     tabasco sauce
to taste     salt


Procedure: Break the chiles up into small pieces and cover with the hot water. Allow these to soak overnight, or until softened. When the chiles are soft, drain off the water and discard. Dry off the chiles and put them into the work bowl of the food processor. Add the garlic and the vinegar and process until it is smooth. Add the tomato paste, whole egg, and egg yolk. Process until it is well mixed. With the machine running, begin to add the oil in a thin, steady stream. The sauce will begin to emulsify. Continue to add the oil until it is all incorporated into the sauce. The sauce should be thick and spicy from the chiles and garlic. Season to taste with salt and Tabasco sauce.

Prepared By: CSS


Scallop and Corn Chowder with Dill


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, diced
6 ea     celery, diced
3 ea     carrot, diced
2 ea     green bell pepper, diced
½ cup     butter
1 tbl     dried thyme
3 ea     bay leaf
½ cup     flour
1 qt     white wine
1 qt     whole milk, scalded
1 gal     fish stock
3 cup     fresh corn kernels
1 lb     bay scallops, cleaned
2 tbl     salt
2 tbl     ground white pepper
¼ cup     lemon juice
1 cup     butter, softened
1 cup     chopped fresh dill


Procedure: Saute the onion, celery, carrot, and green pepper in the butter 10 minutes, until tender. Add the herbs and flour and cook 5 minutes on low heat so that the roux will not color. Stir in the wine and bring to a boil. Whisk in the hot milk and fish stock and simmer 15 minutes. Add the corn kernels and simmer another 10 minutes. Pick through the scallops and remove any tough pieces. Add these to the soup and cook 5 minutes. Add the salt, pepper, and lemon juice. Adjust the seasoning if necesary. Mix the butter with the dill and whisk this into the soup just before serving, or put a dollop on top of each serving as garnish.

Prepared By: CSS


Shrimp Bisque with Dill Wafers


Category: Soup/Stock

                                    Prep: 1 hour                             
       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
4 ea     celery, chopped
2 ea     carrot, chopped
cup     butter
2 lb     shrimp 26-30 ct, peeled - shells reserved
1 qt     chopped tomatoes
2 tbl     dried thyme
1 tbl     dried tarragon
2 ea     bay leaf
3 cup     brandy
1 cup     tomato paste
1 qt     white wine
1 gal     shrimp stock
1 cup     long grain rice
2 qt     heavy cream
to taste     salt
to taste     ground white pepper
¼ cup     fresh lemon juice
¼ cup     chopped parsley
½ cup     chopped fresh chives
1 cup     chopped fresh chervil


Procedure: Saute the onion, leeks, celery, and carrots in 1 cup of butter 10 minutes, until softened. Add the reserved shells and cook until they become pink. Add the tomatoes and herbs and cook another 10 minutes. Pour in 2 cups of brandy and ignite. When the flame dies out, stir in the tomato paste, wine, stock, and rice. Simmer this for 20 minutes. Then add the cream and simmer another 15 minutes. Remove the pot from the heat and allow to cool for 15 minutes. Process the contents in the blender or food processor until it is finely chopped. Pass the soup through a china cap, back into a clean pot. In a large saute pan, heat the remaining butter until golden, Add the reserved shrimp and toss until they lose their raw appearance. Pour in the remaining 1 cup of brandy and ignite. Shake the pan until the flame dies out. Chop the shrimp into bite size pieces and add them to the soup. Gently reheat the soup and stir in the lemon juice and the chopped fresh herbs. Serve this bisque with the dill wafers that are listed in this database.

Prepared By: CSS


Shrimp Stock


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 1 hour                             
Portion Size: 1 fl oz             Finish: 0                                  
Num Portions: 128                  Shelf: 7 days\2 months                    
Tools: China Cap, French Knife, Small Brazier                                
Quantity Unit     Ingredient
1 lb     shrimp shells
¼ cup     peanut oil
1 ea     yellow onion, diced
2 ea     celery, diced
2 ea     leek, washed & diced
6 clove     garlic, crushed
2 ea     tomatoes, diced
1 tbl     black peppercorn
ea     bay leaf
1 tbl     dried oregano
1 tbl     dried thyme
1 cup     brandy
2 cup     white wine
1 gal     fish stock


Procedure: Heat the oil to smoking and add the shrimp shells. Toss the shells in the oil until they turn bright pink and are very aromatic. Add the onion, celery, and leeks and cook 5 minutes. Add the tomatoes, garlic, herbs, and spices and cook 10 minutes. Add the brandy and ignite. When the flame dies out, add the wine and stock, bring to a simmer and cook for 1 hour. After the stock has finished cooking, pass through a china cap, pressing hard on all of the shells to extract as much flavor as possible. Then pass the stock through muslin to remove any fine particles. Allow to cool, cover tightly, and freeze if not using within 5 days.

Prepared By: CSS


Shrimp and Oyster Gumbo


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: French Knife, Stock Pot, Wire Whip                                    
Quantity Unit     Ingredient
½ lb     butter
1 cup     salad oil
2 cup     flour
4 ea     yellow onion, chopped
8 ea     celery, chopped
2 ea     carrot, chopped
3 ea     green bell pepper, chopped
2 bunch     green onion
½ lb     diced ham
¼ cup     paprika
½ cup     cajun spices
4 ea     bay leaf
1 qt     chopped tomatoes
1 cup     tomato paste
1 gal     shrimp stock
2 tbl     salt
lb     shrimp 36-40 ct, peeled & deveined
2 qt     shucked oysters
½ cup     fil‚ powder
1 cup     chopped parsley
to taste     salt
to taste     ground black pepper


Procedure: In a heavy bottompot, heat the butter and oil. Stir in the flour until well mixed. Keep the heat on medium and continue to cook the roux until it is a medium brown color. This roux should not be as dark as one for chicken gumbo. When the roux is ready, add both onions, celery, carrots, and green peppers. Cook for 10 minutes, then add the ham. Cook another 5 minutes and then add the spices and tomatoes. Cook this 10 minutes, stirring frequently to prevent sticking. Add the tomato paste, shrimp stock, and salt and bring to a boil. Lower the heat and simmer for 45 minutes. Cut the shrimp in half and chop any oysters that are too large. Add these into the gumbo and simmer 5 minutes, no longer. Off the heat, stir in the fil‚ powder and parsley. At no point should you allow the gumbo to boil again.

Prepared By: CSS


Shrimp/Crayfish Stock


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 1 gal                 Cook: 1« hours                           
Portion Size: 1 gal               Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
1 ea     yellow onion
6 clove     garlic
2 ea     celery stalk
1 ea     carrot
3 lb     shrimp shells
¼ cup     peanut oil
1 tsp     dried thyme
1 ea     bay leaf
2 ea     tomatoes
1 cup     brandy
2 cup     white wine
1 gal     fish stock, optional
    cold water, to cover


Procedure: Thoroughly wash and dry the vegetables. Cut them into small dice. Crush the garlic cloves. Heat the oil in a heavy bottom pot or small brazier until smoking. Add the shrimp shells and toss in the hot oil until they turn pink and give off a distinctive shrimp aroma. After 5 minutes, add the vegetables and toss another 5 minutes. Add the herbs and tomatoes and cook another 5 minutes. Add the brandy and ignite. After 30 seconds, add the white wine and fish stock or water until the shells are covered by 1 inch. The addition of fish stock will give the stock body and depth of flavor. As well, a very light chicken stock may be used in small quantities to help achieve this. Whatever you choose, bring the stock to a boil and simmer on low for 1 hour. Strain the stock through a china cap, pressing hard on all of the shells to extract as much flavor from them as possible. Then pass the stock through muslin to remove any gritty particles. Cool in an ice bath. ????This stock may also be made with crayfish shells or a combination of both. If you do use crayfish shells, thoroughly wash them in cold water to rid them of all of the dirt which may be stuck on the underside. If you are using live crayfish, wash them well before cooking. In large quantities, be sure to cook the crayfish in batches. If the poaching liquid is clean after cooking them, you may strain it through muslin and use a portion of it in the stock.????

Prepared By: CSS


Smoked Salmon Chowder


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: China Cap, French Knife, Stock Pot, Wire Whip                         
Quantity Unit     Ingredient
2 ea     yellow onion, diced
4 ea     leek, washed & chopped
6 ea     celery, diced
1 cup     butter
6 clove     garlic, minced
4 ea     tomatoes, peeled, seeded, & chopped
2 tbl     dried thyme
2 tbl     ground fennel seed
4 ea     bay leaf
½ cup     flour
1 qt     white wine
1 qt     whole milk, scalded
1 gal     fish stock****
6 ea     russet potato, peeled & diced
½ lb     farm raised salmon, diced
1 lb     smoked salmon, diced
1 cup     chopped parsley
¼ cup     lemon juice
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion, leeks, and celery in the butter 10 minutes, until tender. Stir in the garlic, tomatoes, herbs, and spices and cook 5 minutes. Stir in the flour and cook another 5 minutes. Stir in the wine and bring to a boil. Add the hot milk and the fish stock and simmer 15 minutes. Add the potatoes and simmer 30 minutes. When the potatoes are tender, add the fish and simmer 5 minutes. Then add in the parsley and lemon juice and season to taste with salt and pepper. Do not allow the chowder to reach a boil again after the lemon juice has been added.

Prepared By: CSS


Sopa de Tortilla


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, Stock Pot, Wire Whip                                         
Quantity Unit     Ingredient
6 ea     red bell pepper
8 ea     tomatoes, seeded
¼ cup     salad oil
4 ea     yellow onion, chopped
1 cup     olive oil
8 ea     California chili, seeded
12 clove     garlic, crushed
2 tbl     ground coriander
1 tbl     ground cumin
2 tbl     salt
gal     chicken stock
1 cup     tomato paste
1 ea     red onion, diced
1 clove     chopped fresh cilantro
1 cup     lime juice
2 ea     jalape¤o pepper, minced


Procedure: Rub the peppers and tomatoes with the oil and roast in a 450řF oven for 15 minutes, until the skins are black and blistered. Remove the tomatoes first and leave to cool. When the peppers are ready, put them into a covered pan or a plastic bag and leave to steam. When they are both cool enough to handle, peel off the blistered skins, and squeeze out the seeds. Chop the vegetables into large pieces. Set aside for later. Saute the onion in the olive oil until it is golden brown. Add the chiles, garlic, and spices and cook until the chiles have softened, and the mixture is a light brown. Add the roasted peppers and tomatoes and cook 5 minutes. Leave the mixture to cool for 10 minutes, and then puree it all in a blender until very smooth. In a clean soup pot, cook the puree until it becomes reddish brown and becomes very aromatic. Stir in the salt, stock, and tomato paste. Bring to a boil and simmer 15 minutes. Season to taste with salt. Lastly stir in the diced red onion, cilantro, lime juice, and jalape¤o peppers. Garnish this soup with additional lime wedges, fried tortilla strips, hard boiled eggs, etc.

Prepared By: CSS


Soupe de Poisson


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: China Cap, French Knife, Stock Pot                                    
Quantity Unit     Ingredient
2 ea     yellow onion, diced
4 ea     leek, washed & chopped
4 ea     celery, diced
2 ea     fennel bulb, diced
1 cup     olive oil
8 clove     garlic, minced
2 tbl     herbs d'Provence
1 tbl     dried rosemary
1 tsp     dried tarragon
2 ea     orange, peel only
1 tbl     crushed chiles
1 tsp     saffron thread
4 ea     bay leaf
1 qt     chopped tomatoes
qt     white wine
1 gal     fish stock
½ lb     manila clams, washed & purged
½ lb     blue lip mussels, washed & purged
½ lb     monkfish, diced
½ lb     rock cod
½ lb     fresh rock shrimp
1 cup     chopped parsley


Procedure: Saute the onion, leeks, celery, and fennel in the olive oil 10 minutes, until softened. Stir in the garlic, herbs, spices, and tomatoes and cook for 10 minutes. Add the wine and fish stock and simmer for 30 minutes. Add the seafood and simmer until the clams and mussels open. Stir in the chopped parsley. Serve with large toasted croutes and rouille.

Prepared By: CSS


Spanish Almond Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: Blender, China Cap, French Knife                                      
       Grater, Stock Pot, Wire Whip                                          
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
4 ea     leek, washed & chopped
1 cup     olive oil
12 clove     garlic, sliced
2 ea     red bell pepper, roasted
2 ea     California chili, seeded
2 cup     chopped tomatoes
1 tbl     dried oregano
1 tbl     dried basil
¼ cup     paprika
1 tsp     cayenne pepper
1 tbl     ground cumin
1 lb     whole almonds, toasted
gal     water
½ cup     lemon juice
1 cup     chopped parsley
to taste     salt
to taste     ground black pepper


Procedure: Saute the onion and leeks in the olive oil 10 minutes, until softened. Add the rest of the ingredients except for the parsley and simmer 1 hour. After an hour, remove from the heat and allow to cool 15 minutes. Puree the soup in the blender until very smooth. Return the soup back to the pot and season to taste with salt and pepper. Stir in the chopped parsley and garnish with toasted almond slivers.

Prepared By: CSS


Sparkling Peach Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 30 minutes                         
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife                                      
       Grater, Mixing Bowl, Sauce Pan                                        
Quantity Unit     Ingredient
4 ea     lemon
3 ea     orange
4 lb     fresh peaches, washed & stoned
½ lb     dried apricot
1 qt     white wine
1 qt     water
3 cup     sugar
2 ea     cinnamon stick
¼ tsp     ground nutmeg
¼ tsp     ground allspice
1 qt     sour cream
2 qt     sparkling wine****
¼ cup     chopped fresh mint


Procedure: Remove the peel from the lemons and oranges. Juice the fruit and set it aside for later. Combine the peaches and apricots in a non-corrosive pot with the wine, water, sugar, spices, and reserved citrus peels. Simmer the mixture until the fruit is soft. Allow this to cool and remove the citrus peels and cinnamon stick. Puree the soup in a blender until very smooth. Cool the soup in an ice bath. Whisk in the sour cream, then the sparkling wine. Lastly stir in the chopped mint. Serve with the cinnamon chantilly that is listed in this data base. ****You may use any variety of sparkling wines, though an expensive one is unnecessary. If you choose a sweet one, cut the amount of sugar used in the recipe at least in half. A carbonated water may also be used if you wish to avoid the alcohol content of the wine.****

Prepared By: CSS


St. Louis Chili


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 2« - 3 hours                       
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
1 lb     slab bacon, cut into «" dice
½ cup     salad oil
1 lb     boneless pork butt, cut into «" dice
1 lb     beef brisket, cut into «" dice
1 lb     coarsley 85/15 ground beef
1 lb     coarsley ground pork
4 ea     yellow onion, chopped
4 ea     celery, chopped
4 ea     green bell pepper, chopped
12 clove     garlic, minced
4 ea     jalape¤o pepper, stemmed & minced
¼ cup     paprika
2 tbl     dried thyme
1 tbl     dried oregano
1 tbl     dried basil
1 tbl     dried marjoram
2 tbl     ground cumin
1 tbl     cayenne pepper
1 tbl     ground white pepper
1 tbl     ground black pepper
4 ea     bay leaf
1 qt     chopped tomatoes
2 cup     tomato puree
1 qt     beer
1 gal     beef stock
1 lb     kidney beans, soaked overnight
2 tbl     salt, or more to taste
¼ cup     worcestershire sauce
¼ cup     bourbon


Procedure: Saute the bacon in the oil until crisp. Remove the bacon and reserve for later. Add the diced pork and beef and cook over high heat until the meat loses its pink color. Put the cooked meat with the bacon. Add the ground beef and pork and cook over high heat until the meat loses its pink color. Add the onions, celery, and green peppers and cook for 15 minutes, until the vegetables gain a light brown color. Add the garlic, peppers, and reserved meats to the pot. Add all of the herbs and spices and cook for 10 minutes, scraping the bottom very well to prevent scorching. Add the tomatoes, tomato puree, beer, and stock and bring to a boil. Add the beans and return to a boil. Lower the heat and simmer for 2 hours, or until the beans are tender. When the beans are tender, remove 1 quart of the chili and puree it in the blender. Add this back into the chili. Season with the salt and stir in the Worchestershire sauce and bourbon. Add additional chiles, chopped raw onions, or grated cheddar cheese to the chili as garnish.

Prepared By: CSS


Steak Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 1.969 gal             Cook: 1« hours                           
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot                                               
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
4 ea     celery, chopped
4 ea     carrot, peeled & chopped
1 cup     olive oil
1 lb     80/20 ground beef
12 clove     garlic, minced
1 qt     chopped tomatoes
3 tbl     Italian herbs
1 cup     tomato paste
1 qt     red wine
1 gal     beef stock
1 lb     beef round steak, diced
6 ea     russet potato, peeled & diced
1 qt     canned kidney beans
2 tbl     salt
1 tbl     ground black pepper
1 cup     chopped parsley


Procedure: Saute the onion, celery, and carrots in the olive oil for 10 minutes, until softened. Add the ground beef and cook until the meat is no longer pink. Add the tomatoes, garlic, herbs, and cook 5 minutes. Add the tomato paste, wine, stock, and diced round steak. Bring the soup to a boil, lower the heat, and simmer 45 minutes. Add the potatoes and kidney beans. Cook another 30 minutes. Season to taste with salt and pepper and lastly stir in the chopped parsley.

Prepared By: CSS


Summer Fruit Gazpacho with Coconut Yogurt


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 0                                  
Portion Size: 6 fl oz             Finish: 1 hour                             
Num Portions: 42                   Shelf: 1 day                              
Tools: Blender, French Knife, Mixing Bowl, Wire Whip                         
Quantity Unit     Ingredient
5 ea     cantaloupe
2 qt     orange juice
1 qt     pineapple juice
1 qt     mandarin oranges, syrup reserved
2 ea     jalape¤o pepper, minced
1 ea     honeydew melon
2 pt     strawberries
1 pt     blueberries
1 pt     raspberries
1 pt     blackberries
8 ea     kiwi fruit, peeled
4 ea     fresh peaches, stoned


Procedure: Skin the canteloupe and coarsely chop 4 of them. Puree these in a blender until smooth. Stir in the orange and pineapple juices. Save 1 cup of syrup from the mandarin oranges, discard the rest. Bring to a boil, add the minced jalape¤os, turn off the heat and let cool. Stir this into the cantaloupe puree. Dice the other melons into small pieces and add to the soup. Add in the orange segments. Stem the strawberries and cut into ¬'s if necessary. Add these to the soup along with the other berries. Cut the kiwi and peaches the same size as the melon and add to the soup. Let rest for 1 hour before serving. Garnish the soup with sour cream, whipped cream, or the frozen coconut yogurt listed in this database. ****Do not keep this soup more than 24 hours or the fruit begins to soften and lose its fresh taste and feel.****

Prepared By: CSS


Swedish Potato 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: French Knife, Grater, Stock Pot, Wire Whip                            
Quantity Unit     Ingredient
2 ea     yellow onion, chopped
6 ea     leek, washed & chopped
4 ea     celery, chopped
½ cup     butter
6 clove     garlic, mincd
2 tsp     dried thyme
1 tbl     dried tarragon
2 tbl     grated lemon peel
1 tbl     ground fennel seed
½ cup     flour
1 qt     whole milk, scalded
1 gal     chicken stock
8 ea     russet potato, peeled & diced
1 lb     cream cheese, softened
2 tbl     ground white pepper
to taste     salt
2 cup     chopped fresh chives


Procedure: Saute the onion, leeks, and celery in the butter for 10 minutes. Add the thyme, tarragon, lemon peel, and ground fennel. Cook another 5 minutes. Stir in the flour and cook for 5 minutes, keeping the heat low to prevent the roux from scorching. Whisk in the hot milk and bring to a boil. Lower the heat and stir in the chicken stock and then the potatoes and simmer for 30 minutes. When the potatoes are tender, whisk some of the hot broth into the cheese until smooth. Whisk this back into the soup and season to taste with salt and pepper. Stir in the chives at the last moment to prevent them from browning. ****Serve this soup with the gougere that are listed in this recipe database.****

Prepared By: CSS


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