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Soup

Italian Wedding Soup
Yield: 7 gallons

Ingredients Amount
Wild Rice 2 (36 ounce boxes)
Chicken Base 1 pound
Water 5 gallons
Frozen Spinach (chopped & drained) 3 pounds
Italian Mini Meatballs (pre-made) 10 pounds
Chopped Onions 2.
Oregano 1 TBSP
Basil 1 TBSP
Parsely 2 TBSP
Pepper 1 TBSP
Granulated Garlic 2 teaspoon
Thyme 1 teaspoon

Method

  1. Add water and chicken base to large kettle, turn heat up and add meatballs and spices.
  2. Steam rice till done and add to soup mixture.
  3. Simmer and add more spices to taste.

Italian Wedding Soup
Yield: 1 gallon

Ingredients Amount
Wild Rice 10 ounces
Chicken Base 2.3 ounces
Water 2 ½ quarts
Frozen Spinach (chopped & drained) 6 ½ ounces
Italian Mini Meatballs (pre-made) 1 pound 4 ounces
Chopped Onion 1 small
Oregano 1/2 teaspoon
Basil 1/2 teaspoon
Parsely 1teaspoon
Pepper Pinch
Granulated Garlic 1/8 teaspoon
Thyme Pinch

 


Squash Bisque
Yield: 1.5 gal.

Ingredients Amount
Squash (such as Butternut) Approx 3.75 pounds
Onion 1/2 C.
Celery, chopped fine 1/2 C.
Butter or Marg 1/2 pound
Granulated Garlic 3/4 tsp.
White Pepper 1/2 tsp.
Heavy Cream 1 Qt.
Milk 1 Qt.
Chicken Base, such as Minor's 1 to 2 tsp, to taste

Method

  1. If using fresh squash, peel and cube, and boil in water until tender. Drain, and puree in blender or food processor. If using frozen squash, thaw and heat.
  2. In a soup pot, saute onion and celery in butter or marg till translucent.
  3. Add the squash, cream, and milk and stir together.
  4. Add the chicken base, granulated garlic and the white pepper.
  5. Bring up to a simmer, do not boil. For vegetarian soup, replace chicken base with salt to taste.

Cream of Broccoli Soup
Yield: 1/2 gal.

Ingredients Amount
Broccoli, frozen 8 oz.
Milk 2 Qts.
Flour 1 1/2 C.
Butter or Margarine 3/4 C.
Chicken Base, such as Minor's 1 1/2 tsp.
White Pepper and Salt To taste

Method

  1. Cook broccoli to package directions and drain
  2. Heat milk in 4 qt. saucepan
  3. Make a roux by melting butter or margarine in a saute pan. Add flour and blend with whisk. Cook over low heat till bubbly, about 2 min. Do not brown.
  4. Reserve 2 C. of the hot milk
  5. Add the roux to the remaining milk and stir constantly until slightly thickened. Simmer for 2 minutes. Stir in chicken base
  6. Combine broccoli and reserved milk in blender and pulse until finely chopped. Add to thickened milk mixture.
  7. Season to taste.

 

College Association, Inc.
34 Cornell Drive
Canton, NY 13617
Phone: 315-386-7623