1. Making Soup The L’Café Way
3 Steps
Simple
Delicious

2. 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

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

4. 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.

5. 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)

6. 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!

7. 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*

8. Step 3 – Finish & Flavor Season
Add Stuff – because this is a pureed soup we are adding “stuff” in step 3 & not step (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

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

10. 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

11. 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 – % of liquid
(stew & chowder = 50-70%)
Season at the END

12. 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

13. 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