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.