S is for Soup Silly
Big Batch Soup Recipes
by
Book Cover & Preview Text
(V) SWEET POTATO SOUP
1 #10 can cut sweet potatoes with liquid
2 qt milk
3 T ground coriander
1 T salt
1 t black pepper
2 T dry parsley
2 T sugar
Mash potatoes coarsely by hand in the soup kettle.
Add remaining ingredients and heat to very hot,
careful not to boil and stirring often.
(M) HOT SAUSAGE SOUP
1 qt chopped onions
2 c diced green peppers
1 c chopped celery, fine
1/4 c minced garlic
2 T oregano
3 T dry parsley
1 T basil
6 c tomato sauce
1 t crushed red peppers
2 c cracked up dry spaghetti
5 lb hot sausage, cooked, drained, cut or crumbled
water to cover well
(V) BROTCHAN ROY, OR POOR IRISH SOUP
1 gallon water, or broth from a corned beef and cabbage boil
2 qts chopped onion, fine
1 lb butter
1 qt oatmeal, dry
1 t black pepper
1 t nutmeg
Salt, according to whether you use water or broth
3 T parsley
2 qts milk
Combine everything EXCEPT the milk, bring to a boil, reduce the heat,
simmer 45 minutes. Gradually stir in the milk, simmer 15 minutes more.
Formats
Book Details
About the Book
I took a 17-year roller coaster ride inside the riotous world of food service, and along with all the ups and downs I learned that everybody loves soup. I searched for soup ideas online, in magazines and books, at other restaurants, from food brokers, relatives, friends, and on vacations. But these soups had to be relatively easy to prepare and the ingredients couldn't be hard to find or obscure.
These are "BIG BATCH" soup recipes developed for a large gathering, a restaurant or lunch counter business, a firehouse, a benefit or fundraiser operation, a large family or a family reunion. Most of these recipes are uncomplicated and use basic cooking procedures with which you'll be familiar. There are no tricks, no fancy steps and stages, and they rarely require ingredients for which you'll need to go out and search. The soups are marked as meat soups (M), no meat soups or vegetarian (V), and fish and/or shellfish soups (F). There is a large variety of soups included in this collection, for example, rich and creamy vegetarian Yellow Velvet from yellow squash and corn, and thick but basic Portuguese Kale made with lentils and sausage. You'll find the subtle flavors of a West African Peanut Chicken Soup in this book, and it's very easy to make.
About the Author
I was born on a dairy farm in northeastern PA, attended rural elementary and high schools, and earned a BA from Lock Haven University. I?ve worked at half a dozen jobs, but ultimately, I owned and operated a local restaurant with my family where I learned that everybody loves soup!