Category: Broths, Stocks, Soups

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Soup, Potato Leek (hot) Vichyssoise (cold)

Yield 1X: 180.00 oz Allergens:
Portion: 6 oz Onion, dairy
Portions: 30.0
Shelf life: 4 days
Date: 8.3.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 4.00 6.00
Leeks, split, washed, and chopped 1 8.00 3 4 8.00
Celery, trimmed and chopped 6.00 12.00 1 2.00
Yellow onion, chopped 8.00 1 1 8.00
Russet potato, peeled and diced 3 6 9
Chicken stock 6 12 18
Cream 2 4 6
Salt and pepper to taste

Carefully measure and prepare all ingredients. Heat a suitable pot over medium heat, and melt the butter. Add the leek, celery, and onion,and sweat until softened.

Add the broth and potatoes, and increase the heat to high. Bring to a boil, then reduce to a simmer. Cover and cook 40 minutes. Remove from the heat, and puree using an imersion blender or blender.


Add cream, and puree to incorporate, then correct seasoning to taste. Transfer to a storage container and chill in an ice bath using an ice wand. Cover, label, date, and initial. Store refrigerated.

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Soup, Tomato and Bread

Yield 1X: 170.00 oz Allergens:
Portion: 8 oz Garlic, onion
Portions: 21.3
Shelf life: 5 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
EVOO 4.00 8.00 12.00
Garlic, sliced 2.00 4.00 6.00
Onion, small dice 1 8.00 3 4 8.00
San Marzano Tomato, crushed (#10 can) 1.00 2.00 3.00
Chicken broth 2 170.00 25 4.00 37 14.00
Stale sourdough bread, medium dice 1 2.00 2 4.00 3 6.00

Carefully measure and prepare all ingredients.

Heat the oil in a suitable pot, then add the garlic. Cook for aroma, then add the onion. Saute until just starting to brown, then add the tomato and broth.

Bring to a boil, then reduce to a simmer and cover. Simmer for 30 minutes.


Remove the top, and add the cubed bread. Cover and simmer for another fifteen minutes. Remove from the heat, and correct seasoning.

Transfer to a storage container and cool in an ice bath. Cover, label, date, and initial. Store refrigerated.

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Soup, Summer Vegetable Vichyssoise (cold) or Bisque (hot)

Yield 1X: 68.00 oz Allergens:
Portion: 8 oz Garlic, onion, chili, dairy
Portions: 8.5
Shelf life: 4 days
Date: 7.25.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Ratatouille 2 4 6
Chicken broth 1 8.00 3 4 8.00
Marinara sauce 4.00 8.00 12.00
Cream 8.00 1 1 8.00

Puree ratatouille in the blender with chicken broth as needed to thin. Transfer to a suitable mixing bowl, and add all other ingredients. Season to taste with salt and pepper.

Transfer to a storage container, label, date, initial, and cover. Store refrigerated.

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Soup, Curried Cauliflower

Yield 1X: 108.00 oz Allergens:
Portion: 6 oz Ginger, garlic, onion, dairy, chili
Portions: 18.0
Shelf life: 4 days
Date: 7.17.16
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Butter 1.00 2.00 3.00
Garlic, minced 0.50 1.00 1.50
Ginger, minced 0.30 0.60 0.90
Onion, sliced 8.00 1 1 8.00
Celery, sliced 4.00 8.00 12.00
Cauliflower, sliced 3 6 9
Curry powder 0.50 1.00 1.50
Cream 6.00 12.00 1 2.00
Mint yogurt garnish
Greek yogurt 1 2 3
Garlic, paste 0.25 0.50 0.75
Mint, chopped fine 0.13 0.25 0.38
Salt and pepper mix to taste
Freshly squeezed lemon juice 1.00 2.00 3.00

Carefully measure and prepare all ingredients. Heat the butter in a suitable pot, and add the garlic and ginger. Sizzle for 30 seconds, then add the curry powder and fry for 30 seconds.

Add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and cauliflower, and bring to a boil. Reduce to a simmer, and cook for 30 minutes. Puree using an immersion blender or vitaprep. Pass through the chinoise. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

For the garnish, measure and prepare all ingredients. Combine in the vitaprep and puree. Season to taste with salt and pepper mix.

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Soup, Cream of Celery

Yield 1X: 104.00 oz Allergens:
Portion: 6 oz Garlic, onion, dairy
Portions: 17.3
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X 3 X 5 X
lb oz/each lb oz/each lb oz/each
Butter, whole 2.00 6.00 10.00
Garlic, minced 1.00 3.00 5.00
Onion, sliced 8.00 1 8.00 2 8.00
Celery, sliced 1 3 5
Chicken broth 5 15 25
Potato, peeled and sliced 1 4.00 3 12.00 6 4.00
Spinach 2.00 6.00 10.00
Cream 8.00 1 8.00 2 8.00


Carefully measure and prepare all ingredients.

Heat the butter in a suitable pot, and add the garlic. Sizzle for 30 seconds, then add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and potatoes, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.

Remove from the heat, and add the spinach. Puree using an immersion blender or vita prep.

Pass through the chinois. Add the cream and correct seasoning.

Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

Garnish with chopped chives.

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Soup, Chicken Gumbo

Yield 1X: 120.00 oz Allergens:
Portion: 6 oz Gluten, garlic, onion, chili
Portions: 20.0
Shelf life: 4 days
Date: 7.17.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Gumbo Spice – all units in Tbl.
Black pepper 2.00 4.00 6.00
White pepper 2.00 4.00 6.00
Dry mustard 2.00 4.00 6.00
Cayenne pepper 2.00 4.00 6.00
Paprika 2.00 4.00 6.00
Gumbo file 2.00 4.00 6.00
Soup
Canola oil 8.50 1 1.00 1 9.50
AP flour 8.00 1 1 8.00
Gumbo spice from above (2 T.) 2.00 4.00 6.00
Garlic, minced 1.00 2.00 3.00
Onion, small dice 8.00 1 1 8.00
Celery, small dice 8.00 1 1 8.00
Green bell pepper, seeded, small dice 8.00 1 1 8.00
Chicken broth 6 12 18
Andouille, sliced 1/4″ 12.00 1 8.00 2 4.00
Okra, sliced 1/2″ 6.00 12.00 1 2.00
Chicken thighs, skin off 2 4 6

Prepare the gumbo spice. 1X will make enough for 6X batch. Cover leftover tightly, and store at room temp. Carefully measure and prepare all other ingredients.

Heat the oil over high heat in a thick-bottomed pot, then add the flour and spice mix. Whisk to make a smoother mixture that looks like wet sand. Continue to whisk to prevent scorching.

The dark roux is the most important flavor element in the gumbo. It will initially boil the moisture from the flour without darkening. As the flour cooks, you will notice that is boils less as it cooks, and it will begin to darken quickly once the moisture is cooked out. Cook, whisking regularly, until the flour becomes medium-brown. Then add the garlic followed by the onions, celery, and bell pepper.

Stir to combine still over high heat. Allow the vegetables to soften, about three minutes, then add 1/3 of the cold broth and stir until smooth. It will thicken quickly. Stir to eliminate any lumps, then add the remaining broth.

Bring to a boil, then reduce to a slow simmer and add the andouille and chicken thighs. Return to a simmer, then cover and cook for 30 minutes. Remove the chicken thighs, and add the okra. When the thighs are cool, shred the meat and return to the pot. Correct the seasoning, then cool using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.

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Soup, Gazpacho

Yield 1X: 120.50 oz Allergens:
Portion: 8 oz Garlic, onion, peppers
Portions: 15.1
Shelf life: 2 days
Date: 7.6.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Assorted heirloom tomatoes, chopped 4 8 12
Cucumber, hothouse, chopped (each) 2.00 4.00 6.00
Red onion, chopped 8.00 1 1 8.00
Green bell peppers, seeded and chopped 1 4.00 2 8.00 3 12.00
Jalapeno peppers, chopped 2.00 4.00 6.00
Garlic, chopped 0.50 1.00 1.50
Basil leaves, chopped 8.00 1 1 8.00
Red wine vinegar 4.00 8.00 12.00
Sherry wine vinegar 4.00 8.00 12.00
EVOO 8.00 1 1 8.00


Carefully measure and prepare all ingredients. Coarsely chop everything, just small enough that it will fit through the meat grinder.

Toss it all together in a bowl with some salt and pepper, then cover and allow to sit in the refrigerator overnight.


The flavors will meld, and some liquid will be released.


Set up a meat grinder with the medium size die, then grind everything through.


Transfer to a mixing bowl or pot, correct the seasoning and spike with a little more sherry vinegar if needed.

Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.

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Stock, Brown Veal / Demi Glace

Yield 1X: 960.00 oz Allergens:
Portion: 16 oz Onion, garlic
Portions: 60.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X
lb oz/each
Veal neck bones 50
Calves’ feet, split 2 ea 2
Salt 4.00
Red wine 3 L 107.40
Water (10 gal.) 80
Onions, coarsely chopped 5
Celery, coarsely chopped 2 8.00
Carrots, coarsely chopped 2 8.00
Tomato paste 12.00
Parsley 2 bu 8.00
Thyme 1 bu 4.00
Black peppercorns 1/4 c 3.00
Bay leaves – 20 each 20.00
Garlic heads, cut in half across equator 5.00

Roast bones to a light golden brown in three roasting pans at 400F then transfer to stock pot along with the calves’ feet and water. Deglaze the roasting pans with the red wine, bring the wine to a boil to cook the alcohol out. Reserve.

Bring to a boil then reduce to a simmer. Skim all fat that rises during the first half hour, then add the deglazing wine. Cook for five hours, skimming constantly.

Meanwhile, fry the bay leaves and peppercorns in the oil until the peppercorns pop. Then add the onions, carrots and celery, and saute

until the onions become a deep golden brown, then add the tomato paste and cook another five minutes, stirring to prevent scorching. Add to the stock pot along with the parsley, thyme and peppercorns. Cook for one hour longer, then strain.

Reserve the quantity needed for brown veal stock, and reduce the ramainder VERY SLOWLY to nape. Strain again through a chinoise into small storage containers, cool, cover and store frozen until needed.

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Stock, Vegetable

Yield 1X: 128.00 oz Allergens:
Portion: 16 oz Onion
Portions: 8.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Dry porcini mushrooms 0.75 1.50 2.25
Onions, sliced 16.00 2 3
Celery, sliced 8.00 1 1 8.00
Carrots, sliced 12.00 1 8.00 2 4.00
Garlic cloves, crushed 0.50 1.00 1.50
Thyme sprigs 0.25 0.50 0.75
Italian parsley 1.50 3.00 4.50
Salt 0.25 0.50 0.75
Black peppercorns 0.25 0.50 0.75
Water 8 16 24

Combine all ingredients, and bring to a boil. Reduce to a simmer and cook 45 minutes. Strain, cool and cover. Store refrigerated.

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Stock, Shellfish Boil

Yield 1X: 160.00 oz Allergens:
Portion: 32 oz Onion, garlic
Portions: 5.0
Shelf life: Freeze
Date: 7.4.18
Prep Recipe Ingredient 1 X 2 X 3 X
lb oz/each lb oz/each lb oz/each
Water 11 22 33
Celery, chopped 10.00 1 4.00 1 14.00
Onions, peeled and chopped 1 4.00 2 8.00 3 12.00
Black peppercorns 0.75 1.50 2.25
Cinnamon sticks, 4″ 0.35 0.70 1.05
Salt, kosher 5.50 11.00 1 0.50
Garlic cloves, crushed 1.25 2.50 3.75
Sugar 2.50 5.00 7.50
Cider vinegar 7.50 15.00 1 6.50
Ginger powder 0.13 0.25 0.38
Mustard seeds, yellow 1.50 3.00 4.50
Cloves, whole (grams) 2.00 4.00 6.00
Bay leaves (each) 3.00 6.00 9.00
Cayenne 0.25 0.50 0.75

Carefully measure and prepare all ingredients. Combine in a suitable pot, and bring to a boil. Reduce to a simmer, and cook for one hour.

Strain into a cambro, cool to room temperature, and cover. Label, date, and initial. Store refrigerated or freeze.

Chill after use, and use five times before discarding.