Culinary Software Services
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Recipes: Soups T-Z

ChefTec and Escoffier Software have the ability to directly read and write recipes in HTML format. This makes it very easy to swap your favorite recipes with other chefs, or to move recipes written for one operation to another operation.

All of the recipes on our website were written by a trained chef especially to be used with ChefTec . You can save the HTML page (click on the frame with the recipes; select ""File", "Save Frame As" if you are using a Netscape browser) to your ChefTec directory. Then use the import feature in ChefTec to read the HTML file. After you have imported the recipe, you may resize it or modify it just like any other recipe in ChefTec.

Tomato Basil Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: Blender, China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
2 lb     fresh tomatoes
4 ea     red bell pepper
¼ cup     salad oil
3 ea     yellow onion, diced
2 ea     fennel bulb, diced
1 cup     olive oil
10 clove     garlic, minced
6 strips     orange peel
2 tbl     salt
1 tbl     dried thyme
2 cup     tomato paste
1 qt     white wine
1 gal     water
2 cup     chopped fresh basil
to taste     salt
to taste     ground black pepper


Procedure: Rub the tomatoes and peppers with the salad oil and set in a 450øF oven until the skins are black and blistered. Remove the tomatoes first and set aside to cool. When the peppers are ready, put them into a covered pan or a plastic bag. Leave until cool enough to handle. When the tomatoes are cool, peel off the skins and squeeze out the seeds. For the peppers, peel off the chared skin, using water only if necessary. Set aside for later. Saute the onion and fennel in the olive oil 10 minutes, until softened. Add the rest of the ingredients except the basil, as well as the reserved peppers and tomatoes. Bring the soup to a boil and simmer for 30 minutes. When the vegetables are tender, remove pan from the heat. Puree the soup in the blender until very smooth. Return to the stove and stir in the basil. Season to taste with salt and pepper. ****Serve this soup with the parmesan twists that are listed in this database.****

Prepared By: CSS
Tomato Lime Bisque


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 1.969 gal             Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife, Stock Pot, Wire Whip
Quantity Unit     Ingredient
2 ea     yellow onion
4 ea     leek, washed & chopped
4 ea     celery, chopped
1 cup     butter
¼ cup     flour
12 clove     garlic, minced
1 tbl     dried thyme
1 tbl     dried basil
3 ea     bay leaf
1 tbl     crushed chiles
¼ cup     grated lime peel
4 ea     California chili, seeded
3 lb     fresh tomatoes, seeded & chopped
2 cup     tomato paste
1 qt     white wine
1 gal     water
1 cup     fresh lime juice
2 tbl     salt
to taste     ground black pepper


Procedure: Saute the onion, leeks, and celery in the butter 10 minutes, until tender. Stir in the flour and cook for 5 minutes, keeping the heat low to prevent the roux from scorching. Add the rest of the ingrendients and bring to a boil. Lower the heat and simmer for 45 minutes. Puree the soup in a blender until very smooth. Pass the soup through the china cap and season to taste with salt and pepper.

Prepared By: CSS
Tortellini in Wild Mushroom Broth


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 1« hours                           
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
¼ lb     dried porcini mushrooms
2 cup     white wine
8 ea     shallots, minced
4 clove     garlic, minced
1 lb     medium mushrooms, thinly sliced
½ lb     chanterelle mushrooms, thinly sliced
1½ gal     chicken stock ????
8 ea     tomatoes, peeled, seeded, & diced
½ cup     chopped parsley
½ cup     chopped fresh basil
1½ lb     tortellini, cheese or meat
to taste     salt
to taste     freshly ground black pepper


Procedure: Soak the mushrooms in the wine until softened. Remove the mushrooms from the liquid and slice. Strain the soaking liquid through a muslin lined china cap. Pour the soaking liquid into a pot and add the shallots, garlic, both mushrooms, and the stock. Bring to a boil and simmer 15 minutes. Add the tomatoes and tortellini. Simmer until the tortellini is tender. Stir in the chopped herbs and season to taste with salt and fresh pepper. Garnish the soup with grated parmesan or romano cheese. ????You may substitute all or part of the chicken stock with vegetable stock.???? ****To peel the tomatoes, remove the core and score the other end with an X. Drop the tomatoes into boiling water and cook for 30 seconds. Remove the tomatoes to an ice bath and let cool. Peel off the loosened skin, cut in half through the center, and squeeze out the seeds. Chop the remaining tomatoes into coarse dice.****

Prepared By: CSS
Veal Consomme


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 3 qt                  Cook: 1« hours                           
Portion Size: 4 fl oz             Finish: 0                                  
Num Portions: 24                   Shelf: 7 days                             
Tools: China Cap, French Knife, Ladle, Stock Pot, Wire Whip
Quantity Unit     Ingredient
1 lb     lean veal shoulder, ground
6 ea     egg whites
2 ea     celery stalk
2 ea     fresh tomatoes
8 ea     green onion
½ cup     chopped parsley
2 ea     carrot
½ tsp     cracked black pepper
2 ea     bay leaf
½ tsp     dried thyme
1 cup     cold water
3 qt     cold, brown veal stock
2 cup     red wine


Procedure: Wash all of the vegetables thoroughly. Finely chop them and mix in with the ground meat, herbs, and pepper. Beat the egg whites until frothy and mix well into the meat and vegetable mixture. This mixture is called a "raft". As it cooks in the broth, it helps to remove any fat or particles which cloud the broth. Remove any fat from the stock and place in a steep, narrow stock pot with a heavy bottom. This type of pot will help in the clarification process. As well, a heavy pot prevents the raft from scorching early in the procedure. Add the red wine and water. Stir this well and mix in the raft. Place the pot over medium high heat, stirring often until the stock approaches a low boil. (A crude yet effective method for doing this is to stir the mixture with your hand. When it becomes to hot to continue this, you may stop stirring.) At this point, turn the heat to low, and stop stirring. The raft will rise to the top of the pot and form a solid mass. Continue to simmer this mixture for one hour, never allowing the liquid to reach a boil again. ****This is the most important period of time when making consomme. You need to maintain a bare simmer to allow the clarification process to be successful. If the broth does not simmer, the clarification is not working properly. As well, if too high of heat is applied, the mixture will boil and the minute particles will again become mixed into the broth, preventing a crystal clear consomme.**** After 1 hour cooking time, turn off the heat and let the broth rest for 15 minutes. To strain the consomme, break through the raft making a small opening for the ladle. You may remove part of the raft with a spoon to give you the space from which to ladle out the broth. Now ladle out the broth, straining it through muslin. ****Never pour the broth from the pot. This will cause particles to become mixed with the broth, causing a cloudy consomme.**** Blot any excess fat off the surface with a paper towel. Then cover the consomme well and chill in an ice bath.

Prepared By: CSS
Veal Stock


Category: Soup/Stock

                                    Prep: 15 minutes                         
       Yield: 2 gal                 Cook: 10-24 hours                        
Portion Size:  fl oz              Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
3 ea     yellow onion
12 clove     garlic
4 ea     celery stalk
3 ea     carrot
2 ea     leek
4 oz     slab bacon
2 tbl     dried thyme
4 ea     bay leaf
2 tbl     black peppercorn
10 ea     parsley stems
1 qt     white wine
10 lb     veal bones
    cold water, to cover


Procedure: For the mirepoix, thoroughly wash and chop all of the vegetables except for the garlic. Crush the garlic cloves. Chop the bacon. If necessary, chop all of the veal bones into smaller pieces, so they may fit better in the stockpot. Place the bones into the stockpot and cover with cold water by 6 inches. Bring to a boil and skim the foam which will rise to the top. Reduce the heat to low and add the vegetables, bacon, herbs, spices and wine. Continue to simmer this on very low heat for at least 10 hours, skimming any foam that may rise to the top. Strain through a china cap and cool in an ice bath. ????An alternate method is to place the bones in a stock pot, cover with water, and bring to a boil. Drain the bones, discarding the liquid. Put the bones back in the stock pot and cover with cold water again. Proceed as in the recipe above. This method helps to rid the stock of a lot of impurities which are in the bones. You will achieve a slightly clearer stock than in the first method, but this is a bit more work and often impractical in large amounts without proper equipment.????

Prepared By: CSS
Vegetable Stock


Category: Soup/Stock

                                    Prep: 30 minutes                         
       Yield: 1 gal                 Cook: 1« hours                           
Portion Size:  fl oz              Finish: 0                                  
Num Portions: 1                    Shelf: 7 days                             
Tools: China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
2 ea     yellow onion
6 ea     celery stalk
4 ea     carrot
12 clove     garlic
½ lb     button mushrooms
2 ea     leek
2 ea     parsnip
¼ cup     peanut oil
4 ea     fresh tomatoes
4 ea     bay leaf
4 sprig     fresh thyme
1 sprig     fresh rosemary
4 sprig     parsley
½ tsp     whole fennel seed
1 tsp     cracked black pepper
3 cup     white wine
1 cup     soy sauce
    cold water, to cover
2 ea     russet potato


Procedure: Thoroughly wash and coarsely chop all of the vegetables. Crush the garlic cloves. Saut‚ the onions, celery, carrots, garlic, mushrooms, and leeks in the oil until golden. Add the parsnip and tomatoes, cook another 10 minutes. Add the herbs and spices, cook 10 more minutes. Add the wine, soy sauce, and enough cold water to cover the vegetables by 1 inch. Bring to a boil and simmer for 30 minutes. Peel and chop the potatoes and add to the stock now. Simmer another 30 minutes. Strain the stock through a china cap and cool in an ice bath. ????The purpose of the potatoes is to lend body to the stock. You may leave the potatoes out of the recipe, without any appreciable alteration of the flavor. As well, you may dissolve 12 sheets or 2 tbl of gelatin into the stock at the end of the cooking time. This will help to give the stock body, but will result in a stock that is not strictly vegetarian.????

Prepared By: CSS
Vegetarian Black Bean Soup


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 2 gal                 Cook: 2 - 3 hours                        
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: Blender, French Knife, Stock Pot
Quantity Unit     Ingredient
1½ lb     black beans
4 ea     yellow onion, chopped
2 ea     carrot, chopped
4 ea     green bell pepper, chopped
12 clove     garlic, minced
4 ea     jalapeo pepper, minced
1½ cup     olive oil
2 tbl     ground cumin
½ cup     paprika
2 tbl     dried oregano
1 tbl     dried thyme
4 ea     bay leaf
1 tsp     ground black pepper
½ tsp     cayenne pepper
2 tbl     orange zest
1 qt     chopped tomatoes
2 cup     orange juice
2 cup     tomato puree
1½ gal     water
4 ea     russet potato, peeled & diced
to taste     salt
1 cup     chopped parsley


Procedure: Soak the black beans overnight in enough water to cover them by 6 inches. The next day, drain off the old water and rinse with fresh water. Saute the onion, carrots, hot and sweet peppers, and garlic in the oil until they are soft and golden, about 15 minutes. Add the herbs and spices and cook another 10 minutes. Add the tomatoes, orange juice, tomato puree, and reserved beans. Add enough water to cover the beans by 2 inches. Bring to a boil and simmer until the beans are tender, about 1« - 2 hours. Add the potatoes and cook until they are tender. Season to taste with salt. Remove 1 quart of the beans with a little liquid and puree in a blender until smooth. Stir this back into the soup. Stir in the chopped parsley. If at anytime the soup becomes too dry, add additional water to keep it loose enough to prevent burning. ****Garnish this soup with chopped red onion or scallion, orange segments, and sour cream.****

Prepared By: CSS
Vichyssoise


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 45 minutes                         
Portion Size: 6 fl oz             Finish: 4 hours or more                    
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, Mixing Bowl, Stock Pot, Wire Whip
Quantity Unit     Ingredient
8 ea     leek, washed & chopped
1 cup     butter
8 clove     garlic, minced
2 tbl     dried thyme
3 ea     bay leaf
1 qt     white wine
3 lb     russet potato, peeled & chopped
1 gal     water
2 tbl     salt
1 qt     half and half cream
1 qt     sour cream
2 cup     chopped fresh chives
2 tsp     freshly ground black pepper


Procedure: Saute the leeks in the butter 10 minutes until tender. Add the garlic, herbs, and wine and simmer 5 minutes. Add the potatoes, water, and salt. Simmer the soup until the potatoes are very tender. Allow the mixture to cool to room temperature. Puree in the blender and then chill in an ice bath. When the soup is cold, whisk in the sweet and sour creams, chopped chives, and pepper. Season to taste with salt.

Prepared By: CSS
Vietnamese Hot and Sour Shrimp Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 20 minutes                         
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
2 bunch     green onion, chopped
6 ea     lime, peeled & juiced, skin saved
8 ea     fresh lemongrass, chopped
6 ea     jalape¤o pepper, sliced
1 ea     2" piece fresh ginger, peeled & minced
4 clove     garlic, minced
2 gal     chicken stock ????
¼ cup     fish sauce
¼ cup     sesame oil
3 lb     fresh rock shrimp
3 ea     red bell pepper, cut into fine dice
1 bunch     green onion, cut thinly on a long bias
1 bunch     fresh cilantro, leaves picked
½ lb     cooked rice noodles


Procedure: Put the chopped green onion, lime juice and peel, lemongrass, chiles, ginger garlic, and stock in a pot and bring to a boil. Lower the heat and simmer the broth for 10 minutes. Strain the broth into a clean pot and bring to a boil again. Add the fish sauce, sesame oil, and rock shrimp. Simmer for 3 minutes. Add the bell pepper and sliced green onion. Remove from the heat and add the cilantro leaves and cooked rice noodles. Season with salt to taste. ????You may substitute all or part of the chicken stock with shrimp stock. As well, you may use the shells from the shrimp to make a shrimp stock. If you do so, saute the shells until they are pink, then add water or broth and the broth ingredients from the first part of this recipe. Proceed with the rest of the recipe as explained.????

Prepared By: CSS
Wild Mushroom Soup with Chervil Butter


Category: Soup/Stock

                                    Prep: 45 minutes                         
       Yield: 1.969 gal             Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, China Cap, French Knife, Stock Pot
Quantity Unit     Ingredient
¼ lb     dried porcini mushrooms
1 qt     boiling water
3 ea     yellow onion, chopped
4 ea     celery, chopped
1 cup     butter
12 clove     garlic, minced
1 lb     medium mushrooms, chopped
2 cup     chopped tomatoes
1 tbl     dried thyme
1 tbl     dried rosemary
1 tbl     ground cumin
2 tbl     salt
2 tbl     ground black pepper
2 cup     red wine
1 gal     water
1 qt     heavy cream
¼ cup     peanut oil
1 lb     oyster mushrooms
2 cup     brandy


Procedure: Soak the dried mushrooms in the hot water until soft. Remove the mushrooms and strain out the liquid through muslin. Set both aside for later. Saute the onion and celery in the butter 10 minutes, until tender. Add the garlic, white mushrooms, and tomatoes and cook another 10 minutes. Add the herbs and spices and cook 5 minutes. Add the wine and water and bring to a boil. Simmer the soup for 30 minutes and stir in the cream and reserved mushroom liquid. Simmer another 15 minutes. In another saute pan, heat the oil to smoking and add the oyster mushrooms. Toss the mushrooms until they begin to wilt. Add the chopped dried mushrooms and cook 1 more minute. Drain off the excess oil, add the brandy, and ignite. Shake the pan until it dies out and add this to the soup. Season the soup to taste with salt and pepper. Just before serving, whisk in 1 cup of chervil butter or top each serving with a dollop. Recipe for chervil butter is in this data base.

Prepared By: CSS
Wild Rice Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1- 1« hours                        
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 7 days                             
Tools: French Knife, Stock Pot
Quantity Unit     Ingredient
4 ea     leek, washed & chopped
2 ea     red onion, diced
6 ea     celery, diced
4 ea     carrot, diced
1 cup     butter
2 tbl     dried thyme
1 tbl     dried sage
4 ea     bay leaf
4 ea     Granny Smith apple, peeled & diced
½ lb     chanterelle mushrooms, sliced
2 cup     wild rice
2 cup     brandy
2 cup     white wine
1 gal     water
2 tbl     salt
2 tbl     green peppercorn, minced
1 qt     heavy cream


Procedure: Saute the leeks, red onion, celery, and carrots in the butter 10 minutes, until tender. Add the herbs, apples, and chanterelles. Cook 15 minutes. Add the rice, brandy, wine, and water and bring to a boil. Lower the heat and simmer for 30 - 45 minutes, until the rice is tender. Add the salt, chopped peppercorns, and cream and simmer another 10 minutes. Season to taste with additional salt and pepper.

Prepared By: CSS
Winter Squash Soup with Toasted Pecans


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 1 hour                             
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Blender, French Knife, Stock Pot, Wire Whip
Quantity Unit     Ingredient
4 ea     red bell pepper
2 tbl     salad oil
2 ea     acorn squash
2 ea     yellow onion, chopped
4 ea     leek, washed & chopped
1 cup     butter
3 ea     tomatoes
8 clove     garlic, minced
1 ea     2" piece fresh ginger, peeled & minced
1 lb     butternut squash, peeled, seeded, & chopped
2 tbl     sugar
3 ea     California chili, seeded
3 ea     bay leaf
2 tbl     dried oregano
1 qt     white wine
1½ gal     water
2 tbl     salt
½ lb     toasted whole pecans, chopped


Procedure: To roast the peppers, rub them with the oil and set in a 450øF oven for 15 minutes, until the skin blisters and turns black. Remove the peppers from the oven and put in a covered pot, or plastic bag and allow to steam for at least 15 minutes. While the peppers are steaming, cut the acorn squash in half and scoop out the seeds. Lay them cut side down in a pan and add enough water to come up «" on the side of the squash. Bake these squash at 350øF for 30 minutes, or until tender. When the peppers are cool enough to handle, peel off the charred skin and remove the seeds. Wash with water only if necessary. Set the peppers aside for later. Saute the onion and leeks in the butter for 10 minutes. Add the garlic, tomatoes, ginger, butternut squash, and sugar. Cook until the vegetables begin to color slightly. Add the chiles, herbs, water and salt and bring to a boil. Stir in the roasted peppers, lower the heat, and simmer for 30 minutes. When the acorn squash are cooked through, allow to cool a bit, then scrape the meat into the simmering soup. When all of the vegetables are tender, remove from the heat. Puree the soup in a blender until very smooth. When finished, season to taste with salt and pepper. Just before serving, stir in the toasted pecans.

Prepared By: CSS
Won Ton Soup


Category: Soup/Stock

                                    Prep: 1 hour                             
       Yield: 2 gal                 Cook: 30 minutes                         
Portion Size: 6 fl oz             Finish: 0                                  
Num Portions: 42                   Shelf: 3 days                             
Tools: Food Processor, French Knife                                          
       Half Hotel Pan, Mixing Bowl, Stock Pot
Quantity Unit     Ingredient
2 lb     boneless pork butt
2 lb     boneless skinless chicken breasts
1 lb     shrimp 26-30 ct, peeled
3 ea     large egg
12 ea     green onion, minced
6 clove     garlic, minced
1 cup     water chestnuts, finely chopped
1 oz     fresh ginger, peeled & minced
1 cup     heavy cream
1 tsp     salt
½ tsp     ground black pepper
2 gal     chicken stock
12 ea     green onion, cut thinly in long strips
½ cup     chopped fresh cilantro
½ lb     medium mushrooms, sliced thinly
¼ cup     soy sauce
1 tbl     crushed chiles
¼ cup     sesame oil


Procedure: Cut the pork and chicken into small dice and process in the food processor until finely chopped. Add the shrimp and process until they are also finely chopped. Stir in the eggs, garlic, water chestnuts, green onion and ginger. Stir the cream into the filling until well incorporated. Season the filling with salt and pepper. Cover and let rest 2 hours to set. To make the won tons, lay out several wrappers with one corner facing you. Wet the opposite two sides and then place 1 tsp of the filling in the center of the wrapper. Fold the wrapper over, away from you, sealing the edges well. The wonton will be triangular, with the long side facing you. Dampen the corners and bring them back and around, pinching them together to seal. Lay on a pan and continue with the rest. This should make about 300 wontons. Bring the chicken stock to a boil and add the rest of the ingredients. Simmer 5 minutes. Add the wontons that you wish to serve immediately. Cook 2 - 5 minutes and then distribute between the bowls.

Prepared By: CSS

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