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ideas for soups

post #1 of 11
Thread Starter 

hello everyone.... ill cut to the chase i got my first job in a restaurant and i am the breakfast cook. my duties are you prepare a different soup everyday and i started out making simple basic soups. I was wondering if any of you have an idea that would help me in the morning. But there is a catch i can only use whats in the fridge i know you don't know but we have the basic foods that you would find in every fridge. if you could help i would greatly appreciate it thanks.

 

John Connor
 

post #2 of 11

How about making a soup with tomatoes and eggs ,it is easy to make and is very delicious ,have a try .

post #3 of 11

Puree of Roasted Vegetable soup... Roast peppers, tomatoes, onions, carrots, celery at 500F for about an hour or so untll you see that the veggies are getting dark.  Put them in a pan with some fresh cut onions and garlic and let them sweat for a bit. Add one large can of tomato juice and 16 cups of veg or chicken broth.  Adjust seasonings and let reduce.  Taste after reducing and adjust seasoning if necessary.  Using the robo-coupe puree soup.  Serve with crustini and top with shredded old white cheddar cheese

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post #4 of 11

If you server shrimp try out Shrimp Bisque with Sherry or even a nice MD crab soup. The thing about most soups are that you can play around with them while you are cooking them, make each soup your own ex: see a recipe for corn chowder don't just use that same recipe, roast the corn before adding it to the soup for a hint of smokey flavor and add roasted red and green pepper and top it off with crumbled bacon and oldbay sprinkled lightly over the surface of the soup. Some tomato based soups will taste better the next day, because to tomatoes have had time to rest and release their natural sugars this is way some tomato base dishes taste better the next day. Think outside of the box what taste good to you herb encrusted red potatoes make it into a soup, I've even made cheese burger soup. Try to make soups for the season your in also, more heavy and hearty soups in the winter like and lighter soups in the spring and summer. if your area has a staple soup then make that soup your house soup and make the other the soup of the day.

post #5 of 11

I just read through Jaques Pepin's two books of "Fast Food My Way". He includes quite a few soups, many based on pantry type items. Many of these would translate fairly well to a scratch system, cooking beans, sweet potatoes, squash and such for pureed type soups over a crispy cheesy toast/crouton or similar accents for texture and interest.

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 11
Thread Starter 

Thanks for the help this will help me a lot and speed up my mornings.

 

John Connor

post #7 of 11

I make Soup daily, this has been a part of my job for the past 18 months. 

 

Looking for ideas of what soup to make is easy ... I go into the food store and see what foods in stock are of abundance.

 

If there is a lot of Mushrooms, Watercress, and Carrots, then that gives scope on three different types of soup I could make. ... next idea would be what to put with the Mushrooms, Watercress, Or Carrots. 

 

I can make a nice Mushroom and Tarragon Soup, ... or I could decide to make Watercress and Potato Soup. ... Carrot and Orange, Carrot and Mint, Carrot Rocket and Tomato, Carrot and Ginger ...  the possibilities are endless.

 

Try sticking to Puree's, and Creams to begin with. Making a Broth often require more preparation; Chowder's are easy enough if you know what flavours go together. A Consomme though is the most advanced form of soup that can make, try sticking to the simpler ideas.    

 

we're as good as our last meal.
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we're as good as our last meal.
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post #8 of 11

On Thursday I'm going to try doing gazpacho and see how well that sells.  It's been so miserably hot and humid here that I think people might find it refreshing.  I made it a few times at the cafe and it sold really well, so we'll see what happens...  I'll make a small batch though just to try it out and there will be something in the walk in for backup in the event it does sell well and we run low.

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post #9 of 11

Save all your fruit juices and fruits  and make a Frosted Fruit Soup  serve with or mix with yogurt. Great for hot weather, woman like it

Serve in a chilled cup or old fashioned glass with a strawberry and mint garnish.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 11

Hi..!!

Crumble and brown 1 1/2 lb. ground beef in Dutch oven, drain fat. Add 1 cup cooked pasta, 1/2 tsp. celery salt and 1/2 tsp. onion salt, 28 ozs. chicken broth, 1 can crushed tomatoes (do not drain), 1 1/2 c. sliced carrots (canned), 1 chopped onion, 1 c. frozen peas, 1 cup frozen corn and 1 - 14 oz. jar spaghetti sauce. Bring to boil and simmer for 5 min. Fast, hot and really good!!

post #11 of 11

Hi..!!

Crumble and brown 1 1/2 lb. ground beef in Dutch oven, drain fat. Add 1 cup cooked pasta, 1/2 tsp. celery salt and 1/2 tsp. onion salt, 28 ozs. chicken broth, 1 can crushed tomatoes (do not drain), 1 1/2 c. sliced carrots (canned), 1 chopped onion, 1 c. frozen peas, 1 cup frozen corn and 1 - 14 oz. jar spaghetti sauce. Bring to boil and simmer for 5 min. Fast, hot and really good!!

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