Parsnip and celeriac soup XL

Parsnip and celeriac soup XL
 
Author:
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12.5 kg parsnip
  • 2 kg celeriac’s
  • 1 kg potatoes
  • 2.5 kg onion
  • 50 gr garlic
  • 0.5 kg double cream
  • 2 kg apples or pear
Instructions
Preparation
  1. Peel the parsnips, celeriac’s and potatoes and finely dice them.
  2. Chop the onion and garlic.
Cooking
  1. Melt some butter in a saucepan.
  2. Add the parsnips, celeriac’s and potatoes and sauté them on a medium heat without browning them. Cook until soft.
  3. Add the onions and garlic. Continue cooking the vegetables on a medium heat and stirring occasionally. When the vegetables are soft, add enough milk and water to just cover the vegetables. Season with salt and pepper.
  4. Let the soup simmer until the vegetables are fully cooked, about 30 min. Puree the soup with a stick blender.
  5. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water, milk or stock.
  6. Add the cream. Reheat the soup and taste for seasoning.
  7. Dice the apple or pear.
  8. When ready to serve, ladle the soup in a (warm) bowl and sprinkle with the apple or pear bits.
Stuff to know
This quantity will make 80-100 portions.
Only add the apple or pear when serving the soup. If not, the fresh fruit will disintegrate too quickly.
Just before serving, you can add to the soup some cooked bacon bits
The liquid needed to make the soup can be (a mix of) milk, water or even some white wine. The more milk you use, the more ‘creamy’ and richer the soup will become.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Dice the vegetables finely so they cook evenly. Only puree the soup when the vegetables are really soft.

 

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Butternut squash soup XL

Butternut squash soup XL
 
Author:
Makes: 100-120 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 kg butternut squash
  • 6 kg carrots
  • 1 kg fresh celery sticks
  • 500 gr fennel
  • 2.5 kg onion
  • 50 gr garlic
  • 50 gr ground coriander
  • 25 gr ground paprika
  • 50 gr ground cumin
  • 500 gr double cream
  • 40 gr fresh coriander
Instructions
Preparation
  1. Preheat the oven to 180°C. Peel and dice the butternut squash. Toss it in some oil, ground coriander, ground cumin and season to taste. Place on a lined baking tray. Roast in the oven for 20 min or until the squash is soft.
  2. Peel the carrots and finely dice them.
  3. Chop the celery sticks, fennel, onion and garlic.
Cooking
  1. Melt some butter in a saucepan.
  2. Add the carrots, celery and fennel and start cooking them on a high heat to give them a good roasting flavour. Cook until soft.
  3. Lower the heat to medium and add the onions and garlic. Cook until soft.
  4. Add the roasted squash and to taste the ground coriander, ground cumin, ground paprika salt and pepper. Cook for a couple minutes so the spices can release their aroma.
  5. Continue cooking the vegetables on a medium heat and stirring occasionally. When the vegetables are soft, add enough stock or hot water to just cover the vegetables. Season with salt and pepper. Let the soup simmer until the vegetables are fully cooked, about 20 min.
  6. Puree the soup with a stick blender. Place a colander or fine sieve above a clean pan. Pour the soup in the sieve and puree again until really smooth. If the soup is too thick, add some warm water or stock.
  7. Add the cream. Reheat the soup and taste for seasoning.
  8. When ready to serve, ladle the soup in a (warm) bowl and sprinkle with the fresh coriander to taste.
Stuff to know
This quantity will make 80-100 portions.
Dice the vegetables finely so they cook evenly.
Only puree the soup when the vegetables are really soft.
The binding in the soup comes from the vegetables. If the soup is too thick after pureeing, stir in some water, stock or cream until you have the desired consistency.
Only add the fresh coriander when serving the soup. If not, the fresh coriander will turn brown quickly.
The amount of spices is to taste. Adjust accordingly.

 

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