Corn - Potato Chowder
• 1 tablespoon butter
• 1/4 pound bacon, diced
• 1 cup chopped onion
• 1 cups diced carrot
• 3/4 cup chopped green pepper
• Kosher salt and black pepper
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 4 cups chicken broth or stock
• 4 cups peeled, finely diced all-purpose potato
• 1/2 cup fresh or frozen corn
• 1 cup half-and-half
• 2 tablespoons chopped fresh parsley
Add the butter to a soup kettle and melt over medium heat. Add the bacon and cook till crisp.
Toss in the onions and peppers, carrots, seasoning them with a pinch of salt and pepper.
Cook till soft and then throw in the garlic, cooking it all for 1 minute more on medium heat until you can smell the garlic cooking.
Now: Sprinkle on the flour and mix into the veggies.
Now with the heat on low stir the flour and veggie paste like mix and cook on low heat for about 5 minutes. (This is a roux, it will thicken slightly and get a more paste texture as it develops.)
Pour in the broth and diced potatoes.
Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender.
Add the corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with salt and lots of freshly ground black pepper to taste.
Sprinkle with parsley.
(Recipe From Johnson & Wales Course Book}
METHOD: Boll, Simmer,
YIELD: 10 Servings
Neck or Chuck Meat 1 lb.
Beef knuckle, with bones 1 lb.
Bouquet De mar mite 1 lb.
Beef stock 2qts.
salt, white pepper To taste INSTRUCTIONS:
Place in items in cold stock , bring to boil reduce, simmer for 2 hours.
Strain bouillon when done. Return to boll. Reserve meat for other purposes : Ragout Fin, stuffing, salads, etc.
Ground beef 1 1b.
Place In mixing bowl.
Add to Meat:
Rice, uncooked 5 oz.
Onions, minced l each
Mint, fresh, chopped 1/2 tsp.
Parsley, chopped I tbsp.
Eggs 2 each
Salt To taste Season
Black pepper 1/4 tsp. Season.
Mix all ingredients together, shape small 1/2 oz. size balls, place in simmering, seasoned bouillon, cook for 20-25 minutes or until rice is done.
BLOODY MARY SOUP
Diced Red Onions 2 cups
Diced Celery 2 cups
No-Salt Butter 4 Tbsp.
Tomato Puree 1 /4 cup
Beet Sugar 2 Tbsp.
V-8 Vegetable Juice 2 1 /2 qt.
Vodka 1 cup
Iodized Salt 2 Tbsp.
Lemon Juice 1oz.
Worcestershire Sauce 2 Tbsp.
Black Pepper Regular Grind 2 tsp.
Preparation Instructions: Saute onions and celery in butter over medium heat. Add tomato puree and sugar. Cook 1 minute. then add V-8 juice and bring to a boil. Reduce heat and simmer for 8 minutes. Stir in vodka, salt, lemon juice. Worcestershire and pepper. Strain. Serve, Enjoy.
DILL PICKLE SOUP
Makes 16 servings
Chicken Broth 8 cups
Diced Red Potatoes 2 3/4 lbs.
Whole Deli Pickles – shredded 2 3/4 plus 3/4 cup juice
Fresh Mashed Potatoes 1 1/2 lbs.
No-Salt Butter 3 Tbsp
Sour Cream 2 3/4 cups
Black Pepper Regular Grind 3 Tbsp.
1. Bring the broth and 2/3 cup pickle juice to a boil.
Add the red skin potatoes and simmer for 10 minutes.
2. Mix in butter, shredded pickles and mashed potatoes.
3. Pepper to taste. Stir to create a smooth consistency.
4. Add sour cream just before serving.
Garnish with a pickle chip.
CHILLED FRUIT SOUP
2 lg. ripe canary melon - cantaloupes or honeydew, peeled, seeded & chopped 4 ripe pears, peeled, seeded & chopped 2 peaches, cut up & pitted 1/2 c. plain yogurt, 1/4 cup. honey dash ground nutmeg Mint sprigs for garnish Method:
Place each item in food processor and process "puree" until smooth; add together in a large bowl or pot and stir. Now add yogurt, honey and nutmeg; stir until mixture is smooth and well combined. Cover and refrigerate until well chilled, about 1 hour. Serve soup in pretty bowls or glasses. Garnish with mint sprigs. Serves 6 to 8.
Soup for 96 #1 (6 gallons)
Bacon, Lettuce & Tomato Soup
96 - 8 ounce servings
2 lb. Bacon, Rough dice
1 lb. Iceberg lettuce, julienne cut
3 1/2 gallon- plus 2 cups water
13 oz. Chicken Base
13 oz Bacon Base
4 lb. Tomatoes, fresh, medium dice
½ tsp. Nutmeg, ground
½ tsp. Pepper, red ground
1 gallon Cream, half and half, cool
2 lb 10oz. Roux Prepared
1. In a saucepan over medium heat, cook bacon until lightly browned; do not drain fat.
2. Stir in lettuce and sauté 2 minutes.
3. Stir in water, Chicken Base, Bacon Base, tomatoes, nutmeg and red pepper. Heat to boiling, reduce heat and gently boil 6 minutes, stirring occasionally.
4. In a mixing bowl, blend Roux with cool cream, using a wire whip.
5. While stirring soup vigorously, pour smooth paste into hot liquid. Heat to boiling over medium heat, stirring Constantly, reduce heat and simmer 2-3 minutes.
6. Serve hot, garnished with bacon crumbles, cherry tomato slices or buttered croutons.
Soup for 96 #2 (6 gallons)
Chicago Steak Soup
2 1 /4 cups Vegetable oil
10 lb. 8 oz. Beef round, 1 /2" dice
1 lb. 14 oz. Carrots, medium dice
1 lb. 14 oz. Celery, medium dice
1 lb. 14 oz. Onions, medium dice
4 1 /2 gal. Water
1 lb. 2 oz. Beef Base
6 each Bay leaves
3/4 tsp. Pepper, white
4 lb. Potatoes, medium dice
1 1 /2 qt. Water, cool
2 lb. 4 oz. prepared roux
1. In a sauce pot, heat oil over medium high heat, brown meat well. Add vegetables; sauté 5 to 6 minutes, until tender.
2. Add water, Beef Base, bay leaves, pepper and caramel color. Mix well. Heat to boiling, reduce heat and simmer approximately 40 minutes until beef is tender, stirring occasionally.
3. Add potatoes to soup; simmer 10-12 minutes until just tender. Remove hay leaves and discard. 4. In a mixing bowl, blend Dry Roux® with cool water, using a wire whisk.
5. While stirring soup vigorously, pour smooth paste into hot liquid. Heat to boiling over medium heat, stir constantly, reduce heat and simmer 2-3 minutes, stirring occasionally.
Soup for 96 #3 (6 gallons)
Black Bean Soup
96 (8 oz.) servings 7 lb. Black beans, dried
3 gallon & 3½ qt. Water, cold
½ cup Vegetable oil
1 lb. Carrots, medium dice
1 lb. Celery, medium dice
1 lb. Onions, medium dice
3 ½ oz. fresh diced jalapeno pepper
1 oz. Garlic cloves, minced
6 Bay leaves
3 gallon water, hot
19oz. Ham Base
1 qt. & 1 cup tomatoes, canned, crushed in puree
2 qt. & 2 cups wine, dry red
1. Wash beans well, combine beans and cold water.
Heat to boiling and boil 2 minutes, remove from heat; let stand 1 hour. Drain, reserve 1 cup of beans for garnish; cook separately until tender, about 45 minutes.
2. In a saucepan heat oil over medium high heat.
Sauté carrots, celery, onions, peppers, garlic and bay leaves.
Sauté over low heat until onions are tender, about 5-8 minutes.
3. Stir in water, Ham Base, and tomatoes. Heat to boiling, stirring occasionally. Reduce heat and gently boil Approximately 1 hour, stirring occasionally.
4. Stir in wine. Continue to gently boil 20-30 minutes, until beans are tender. Remove and discard bay leaves.
5. Puree soup in blender or food processor. Serve hot, garnished with reserved black beans, sour cream or small diced seeded tomato.