I am going to add soups for the first time to my off-premise catering menus. I enjoy cheese potato, cream of broccoli, lentil and good old chicken soup. It is important to me to offer the most popular soups. What is your experience or suggestions with the top 5 soups.
mine is vegetable...I keep it vegan and loaded with fresh veg...super for lunches that have a large number of people
butternut squash...classic, simple yet can be dressed up like a sow going to the state fair. starts out vegan so can adapt easily
Gazpacho....what's not to love?
And frankly after that I've not served soup off site often....stews/braises/wet entrees sure but not soup per se
Be careful with soups. The reason they stopped using on banquets was liability. Of all the things that fell on customers dropped by staff it was always soup. Cleaning bill payouts were a common thing.. On a buffet if they help themselves fine but not served to table.
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...
Buffalo Chicken Chowder
Cannonball Soup- start with sauteed bacon, add onion, garlic, carrots, celery. Add prepared meatballs, beef stock, then broccoli, cauliflower. Amazingly good and hearty
Italian Sausage and Risotto
If I were to offer soup to my catering menu it would be a chowder or chili, I would not want people walking around with a loose watery soup that may result in a liability. The first thing you learn about catering is, if it could go wrong, it will go wrong. With all the menu items available, I can't see any reason to offer soup......................chefbillyb
I personally buy dried* because of the ease although I can't get some of the more expensive ones so i go to a local deli and buy them fresh. Yeah I mix them together but I start with the Oyster and then add the rest gradually. *(soak dried mushrooms for 20 mins in warm water before cooking)