Cream of Broccoli Soup Recipe

Makes 3.84 L

  • 1.81 kg broccoli
  • 60 mL clarified butter or vegetable oil
  • 454 g medium-dice White Mirepoix
  • 3.84 L Chicken Veloute
  • 1 Standard Sachet d’Epices
  • 480 mL heavy cream, hot
  • 20 g salt, or as needed
  • 3 g ground black pepper, or as needed
  • Freshly grated nutmeg, as needed
  1. Remove the florets from the broccoli and reserve about 454 g for garnish. Peel and dice the stems.
  2. Heat the butter or oil in a large sauce pot over medium heat and add the mirepoix. Sweat until the onions are translucent, 8 to 10 minutes. Add the unreserved broccoli and sweat until the stems are slightly tender, 10 to 15 minutes.
  3. Add the veloute and bring to a simmer at 85°C. Add the sachet. Reduce the heat and simmer until the vegetables are fully cooked, about 35 minutes. Stir frequently and skim as needed.
  4. Cut the reserved florets into bite-size pieces, keeping their shape, and blanch in boiling salted water until tender, 5 to 7 minutes. Shock the florets in an ice bath and reserve for service.
  5. Discard the sachet. Puree the soup until smooth. Strain through a fine-mesh strainer and discard any fibers remaining in the strainer. The soup is ready to finish now, or it may be rapidly cooled and refrigerated for later service.
  6. Return the soup to a simmer at 85°C. Add the cream and season with salt, pepper, and nutmeg. Heat the broccoli florets in simmering stock or water and garnish individual portions or the entire batch. Serve in heated bowls or cups.

Minestrone Soup Recipe

Makes 3.84 L

  • 57 g salt pork, minced
  • 60 mL olive oil
  • 454 g paysanne-cut onion
  • 227 g paysanne-cut celery
  • 227 g paysanne-cut carrot
  • 227 g paysanne-cut green pepper
  • 227 g paysanne-cut green cabbage
  • 14 g minced garlic
  • 454 g tomato concasse
  • 2.88 L Chicken Stock
  • Salt, as needed
  • Ground black pepper, as needed
  • 113 g cooked chickpeas
  • 170 g cooked black-eyed peas
  • 170 g cooked ditalini

GARNISH

  • 142 g grated Parmesan
  1. Render the salt pork with the oil in a large sauce pot over medium heat until the fat has melted but the meat has not browned, about 10 minutes.
  2. Add the onions, celery, carrots, peppers, cabbage, and garlic and sweat until the onions are translucent about 15 minutes.
  3. Add the tomato concasse, stock, salt, and pepper. Simmer until the vegetables are tender, 25 to 30 minutes. Do not overcook.
  4. Add the chickpeas, black-eyed peas, and ditalini. The soup is ready to finish now, or it may be rapidly cooled and stored for later service.
  5. To finish the soup for service, return it to a simmer. Adjust seasoning with salt and pepper. Garnish individual portions with grated Parmesan.

Gazpacho Andaluz Soup Recipe

Makes 3.84 L

  • 3.63 kg peeled, seeded, and medium-diced plum tomatoes
  • 454 g small-diced green peppers
  • 454 g small-diced, peeled cucumbers
  • 8 garlic cloves, crushed
  • 240 mL red wine vinegar
  • 480 mL olive oil
  • Salt, as needed
  • Ground black pepper, as needed

GARNISH

  • 113 g small-dice tomatoes
  • 113 g small-dice green peppers
  • 113 g small-dice cucumbers
  1. Combine the tomatoes, peppers, cucumbers, garlic, vinegar, oil, salt, and pepper in a nonreactive container. Cover, refrigerate, and marinate overnight.
  2. Puree the marinated ingredients in a blender or food mill, working in batches if necessary. Strain through a fine-mesh sieve. Adjust seasoning with salt and pepper.
  3. Chill the soup thoroughly.
  4. Serve the soup in chilled bowls or cups and garnish each serving with diced tomatoes, peppers, and cucumbers.