Archive | Soup RSS feed for this archive

Tomato Broth/Consommé

Ingredients: 4qt                               Tomato juice or tomato puree’* 3 cup                           Egg whites (approximately 6 eggs) 1 cup                           Onion, rough chop 3 clove                         Garlic 3ea                               Bay leaf 1 cup                           Parsley stems 2 rib                             Celery, rough chop 2 4 inch piece              Carrot, peeled and rough chop 1 cup                           Fennel tops rough chop (optional) Procedure: Place vegetables, garlic, bay […]

Rate this:

Leave a Comment Continue Reading →

Vegetable stock

3#                    Mushrooms 9#                    Onions 2 ea                  Leeks 3#                    Tomatoes 2#                    Celery 3#                    Carrots 1 ea                  Sachet/Bouquet garni Cut all vegetables into two inch cuts. Place all vegetables and sachet into a small stock pot and cover vegetables with water by two inches. Bring to a simmer. Simmer stock for 2 hours. Strain, cool and […]

Rate this:

Leave a Comment Continue Reading →

Fish Fumet

5#                    Fishbones, chopped* 1 tsp                 vegetable oil ½#                   Onion, small dice 4oz                  Carrots, small dice 4oz                  Celery 1oz                  Mushroom trim 2oz                  Fennel trim small dice, optional 12oz                White wine, dry 1 ea                  Lemon 3 ½ qt              Water or fish stock 1 ea                  Sachet/bouquet garni * A whole skate can be used in place of the […]

Rate this:

Leave a Comment Continue Reading →

Consommé

When it comes to making Consommé your goal is make a stock crystal clear. This could be for a number of reasons: clear broth soups, aspics for plate designs, Pate En Croute, Head Cheese aspics, ect… The trick to all of this is to be patient and allow the  Consommé to do the work for you. […]

Rate this:

Leave a Comment Continue Reading →

Split Pea Soup w/ Pork Cracklings

128 oz Batch Size 128 Portion per Batch Quantity (A) Unit Ingredients 128 oz pork stock 16 oz Onions caramelized 4 oz thyme 4 oz oregano 4 oz parsley stems 4 oz black pepper 8 oz garlic crushed 32 oz split peas dried  1/8 oz Salt  1/8 oz Pepper 32 oz cream 3 oz hot […]

Rate this:

Leave a Comment Continue Reading →

Garlic Gazpacho

5 gallons Batch Size 100 Portion per Batch Quantity (A) Unit Ingredients 5 gallons  milk 5 bulbs  garlic, peeled 20 sprigs thyme  1/2 loaf  toasted white bread,small diced 1 quart  blanched unsalted almonds to taste  salt to taste  freshly ground white pepper 5 each cucumber, seeded and diced, for garnish  1/4 cup extra-virgin olive oil […]

Rate this:

Leave a Comment Continue Reading →