Soup Recipes For 100 People

SPLIT PEA SOUP FOR A LARGE GROUP

Steps:

• -Rinsesplit peas in water.
• -Addboth ham, and chicken base to water and simmer-Add split peas and simmer till cooked.
• Stirring constantly.
• -Peeland dice carrots, celery, and onions.
• -Mincegarlic, or purchase it in the jar already minced.
• -Peeland dice potatoes and keep covered with water until needed.
• -Whenpeas are cooked and well blended, add seasonings, carrots, celery, onions, diced ham and potatoes.
• (Bacon if desired).
• -Simmeruntil vegetables are tender.
• Approx.
• 1 hour.
• Stirring constantly to prevent scorching.
• -Adjustseasoning if desired, and enjoy with crackers.

MINESTRONE SOUP FOR A CROWD

Steps:

• Spray 8-quart nonstick Dutch oven with cooking spray; heat over medium heat. Add garlic and onion; cook about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except pasta. Heat to boiling. Reduce heat; cover and simmer 45 minutes.
• Heat to boiling. Stir in pasta. Return to boiling. Reduce heat; simmer uncovered 10 to 15 minutes or until pasta is tender.

POTATO SOUP FOR A CROWD OF 50

Steps:

• Peel 5 pounds potatoes and cut into small dice. Cover with 3 quarts water, add 2 Tablespoons salt and 1 Tablespoon monosodium glutamate, and cook, covered, until the potatoes are mushy. Whisk or beat until the mixture forms a puree.
• Meanwhile, chop 3 pounds onions. Melt 1/2 pound butter or margarine in a heavy pan, add the chopped onions, and cook, stirring often, until golden. (Do not allow the onions to brown.) Sprinkle with 1/2 cup flour and cook, stirring, for a few minutes.
• Heat 4 quarts milk and add gradually to the onion mixture, stirring. Cook, stirring, until the sauce is smooth and thickened. Simmer 10 minutes, stirring often. Combine the sauce with the potato puree. Heat well.
• Add 2 cups cream and heat gently (or use all milk or undiluted evaporated milk). Taste and adjust the seasoning with more salt and a little white pepper. Finely chop fresh chives or scallion greens to make about 1 cup. Serve the soup with a ladle, about 3/4 cup to a portion, and sprinkle each serving with about 1/2 teaspoon chopped chives. Serves 50 or more.
• The Complete Potato Cookbook.

BAKED POTATO SOUP FOR A CROWD

Steps:

• Coat the potatoes in the olive oil.
• Bake potatoes and onions in 375°F oven for 45 minutes.
• Let cool for 30 minutes.
• Cut the potatoes in half lengthwise; use a spoon to scoop out the potato.
• Peel the skin and roots from the onion.
• Use a food processor to blend all of the ingredients except cheddar cheese, green onions, and bacon bits. The heat will melt the cheese.
• Put the blended soup into a 10 quart stock pot over low heat until serving temperature.
• Put shredded cheddar, bacon bits, and onions for everyone to use to top their soup.