Making Soup The L’Café Way 3 Steps Simple Delicious

Step 1 – Flavor! Creamy Potato Soup with Ham & Brussel Sprouts Flavor = Garlic & Mirepoix – Sautéed In this case we are using celery and onions (no carrots) This soup is a puree so knife cuts don’t really matter (otherwise they should be diced) Sauté mirepoix in garlic oil – on medium heat Add Herbs & Spices* *Bay leaves & Thyme Sprigs will be removed in step 2

Step 1 – Flavor! Flavor = Garlic & Mirepoix – Sautéed Sweating - vegetables are cooking down & moisture is being released Sautéing – Vegetables are caramelizing Caramelizing – browning Browning – flavor

Flavor Makers A Sachet or Bouquet Garni is one way you could add flavor to your soup, in step 1, and is helpful when it’s time to remove – this way you don’t have to fish out ingredients.

Step 2 – Stuff Add ingredients & liquids to soup Add in order of cook time to ensure proper textures and even cooking. Potatoes – peeled & chopped (‘cause its going to be pureed) Cream & Broth to cover (this broth is frozen, because no one did freezer pulls – but it’s ok ‘cause it all has to cook, so it will melt)

Step 2 – Stuff continued Remove any flavor makers that aren’t “edible” If you use a blender (for a smoother puree) only fill ½ full at a time & place a folded towel on the lid 212* soup splatters will be a bad burn! Remove any flavor makers that aren’t “edible” Puree – The bur mixer is safest!

Thickening agents Roux Equal Parts Flour & Fat *Example* - 1 C Flour - 1 C butter or olive oil HOT roux to COLD liquid Start roux in stock pot w/ mirepoix & add liquid OR Cold roux to HOT liquid Make soup in pot, BTAB & add roux 10 minutes to cook out the flour *Roux of 1 Tbs. ea flour & fat will thicken 1 C liquid* Slurry Equal Parts Cornstarch & Water Typically used to thicken sauces or Asian Soups *Example* - ½ C Cornstarch - ½ C Cold Water Add to hot liquid – thickens very quickly Too much will create a slimy consistency… *Slurry of 1 Tbs. ea cornstarch & water will thicken 1 C liquid*

Step 3 – Finish & Flavor Season Add Stuff – because this is a pureed soup we are adding “stuff” in step 3 & not step 2 (we don’t want this soup 100% pureed – texture is good) Our “stuff” is cooked so it would be added once the potatoes are cooked & in this case pureed. Diced Ham & Shaved Brussel Sprouts Cut to fit on a spoon

Step 3 – Finish & Flavor Taste & adjust seasoning as needed

Garnish Creamy Potato Soup with Ham & Brussel Sprouts Garnishes should be appropriate to soup’s region/flavor Garnishes are self serve On ice if needed! Serving utensils Appropriate garnishes for this soup are: Croutons Homemade crackers Cheese Pesto (in this case it’s parsley pesto) Crispy fried Brussel sprouts Bacon bits

All ingredients MUST fit on a spoon! 1 POT Soup “Recipe” For 1 gal liquid All ingredients MUST fit on a spoon! Mirepoix 1 onion, diced (or 1 C) 1 carrot, ¼’d & sliced or diced (or ½ C) 2 stalks celery, diced (or ½ C) Sautéed in ¼ C garlic oil (50/50 garlic & oil) Raw meat added in beginning to COOK Cooked meat added at end to HEAT Pasta & Grains – no more than 1 C dried (2 C cooked) added to soup In step 2 to COOK (if dried) In step 3 to HEAT (if cooked) All other ingredients – 30-50% of liquid (stew & chowder = 50-70%) Season at the END

Stock’s On Chicken Broth 1 # mirepoix - trim 10 # bones Parsley stems, Peppercorns, Thyme, Bay Leaves & Garlic Cold Water 2” above Bring to a Simmer Skim impurities Simmer for 6 hours Strain Cool in Shallow Pan

Stock’s On Vegetable Broth Mirepoix – trim (You can dry sauté for richer flavor – just don’t burn it!) Parsley stems, Peppercorns, Thyme, Bay Leaves & Garlic Cold Water 2” above Simmer for 45 min- 2 hours Strain Cool in Shallow Pan