Holiday Recipes

Here are some of our most popular soups at soup bars we have started. Try them at home or at work they are sure to be a hit.
Butternut Squash and Apple Soup
  • 2 tablespoons unsalted butter
  • 1 1/2 cups sliced leeks, white parts only
  • 1 tablespoon minced garlic
  • 6 cups peeled and roughly diced butternut squash
  • 3 cups peeled and roughly diced apples
  • 6 1/2 cups chicken stock or 2 (14 1/2-ounce) cans low-sodium chicken broth mixed with 3 cups water
  • Sea salt, preferably gray salt
  • 1 cup chopped Spiced Candied Walnuts, recipe follows, optional
Melt the butter in a large pot over medium heat, and cook until it turns nut brown. Add the leeks and cook until slightly softened, about 2 minutes. Add the garlic and sauté briefly to release its fragrance.
Add the squash and apples; raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.
Add the stock or broth-water mixture, bring to a simmer, and partially cover. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
Transfer in batches to a blender or food processor and blend until smooth. Return to the pot, reheat to serving temperature, and season with salt.
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using. Serve immediately.
Spiced Candied Walnuts:
  • Peanut or canola oil
  • 4 cups walnut halves
  • 1 cup confectioners' sugar, sifted
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • Pinch salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
In a large, heavy-bottomed skillet, heat about 1-inch of oil.
Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
South Western Chicken Soup
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 medium rib celery, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 6 cups chicken broth, low-sodium canned
  • 1/4 cup canned green chilies
  • 1 (15 1/2-ounce) can, drained or frozen corn kernels
  • 4 canned whole peeled tomatoes, roughly chopped
  • 1 teaspoon dried oregano
  • 1 cup cooked skinless shredded chicken breast (about 4 ounces)
  • 1/4 cup chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chilies, corn, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper..
Cheddar Cheese Soup
  • 3 tablespoons butter
  • 1 medium onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 red bell pepper, seeded and very thinly sliced
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 2 cups cream
  • 6 cups grated good quality Cheddar
  • Salt and pepper
  • 1 tablespoon chili powder, a palm full
  • 1 1/2 teaspoons ground cumin, 1/2 a palm full
  • 4 cups lightly crushed tortilla chips, blue or yellow corn
  • 2 cups store bought chunky style salsa, any brand or variety
In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.
French Onion Soup with Cheese
Sautéed Yellow Onions Simmered in Beef Broth and Served with Croutons, Swiss and Parmesan Cheese
Portion Size:   6 oz Ladle
1.1 Gallon
2.2 Gallon
4.5 Gallon
24 6 oz Ladle
48 6 oz Ladle
96 6 oz Ladle
Yellow Onions, Fresh  SLICED 1/8"
1 Pound + 5 1/2 Ounce
2 Pound + 11 Ounce
5 Pound + 8 Ounce
1 1/4 Ounce
2 3/4 Ounce
5 1/2 Ounce
All-Purpose Flour
2 Tablespoon + 2 Teaspoon
1/4 Cup + 1 Tablespoon
1/2 Cup + 3 Tablespoon
1/4 Cup + 2 1/2 Teaspoon
1/2 Cup + 2 Tablespoon
1 Cup + 3 Tablespoon
3 Quart + 1/2 Cup
1 1/2 Gallon + 1 Cup
3 1/4 Gallon
Beef Base, No MSG
3 Ounce
5 3/4 Ounce
11 1/2 Ounce
Worcestershire Sauce
5/8 Teaspoon
1 3/8 Teaspoon
2 3/4 Teaspoon
Ground Black Pepper
1/8 Teaspoon
1/4 Teaspoon
1/2 Teaspoon
Unseasoned Croutons  
12 Ounce
1 Pound + 8 Ounce
3 Pound
Swiss Cheese  GRATED
12 Ounce
1 Pound + 8 Ounce
3 Pound
Grated Parmesan cheese
1 Tablespoon + 2 3/4 Teaspoon
3 Tablespoon + 2 1/2 Teaspoon
1 1/4 Ounce

1. In a large soup kettle, sauté onions in margarine over medium heat for 12 to 15 minutes or until lightly browned.
2. Add flour and stir constantly to evenly coat onions.
3. Add wine to deglaze kettle.
4. Add water, beef base, Worcestershire sauce and pepper. Mix well. Bring to a boil, reduce heat and simmer for 20 to 30 minutes. CCP-- Minimum internal temperature should be 140 degrees F. or above. CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below.
5. As needed for service, place 1/2 oz bread cubes in each serving bowl. Sprinkle with 1/2 oz Swiss and 1/4 tsp Parmesan cheese. Ladle 6 oz soup into bowl. Serve immediately.

Portion:   Serve 6 oz ladle soup over 1/2 oz bread cubes, 1/2 oz Swiss and 1/4 tsp Parmesan cheese.

Shelf Life:   Use within 24 to 48 hours. CCP-- Reheat quickly (per HACCP) to internal temperature of 165 degrees F. (for 15 seconds).
Roasted Tomato Garlic Soup
  • 12 large (about 4 pounds) tomatoes, stemmed and quartered
  • 1/2 cup extra-virgin olive oil, divided
  • 1/4 cup good-quality balsamic vinegar
  • 12 large garlic cloves, peeled
  • Salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chopped yellow onions
  • 2 cups lightly packed fresh basil leaves, plus few leaves torn for garnish
  • 2 cups cold water
Preheat the oven to 500 degrees F.
Prepare the tomatoes. In a large bowl, mix the tomatoes, 1/4 cup of the oil, the vinegar, garlic, salt, and pepper, to taste. Spread the tomatoes out on a non-reactive baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove and allow to cool a bit.
In a large saucepan over medium heat, combine remaining 1/4 cup oil, the onions, and a pinch of salt. Cook until the onions are very soft, 8 to 10 minutes, stirring occasionally. Add the 2 cups basil leaves and sauté with the onions for about 1 minute.
Add the roasted tomatoes and water to the saucepan. Bring the mixture to a simmer and cook for 10 minutes. Season with salt and pepper, to taste. Puree the tomato mixture in a blender. Start the motor at a slow speed and increase gradually. Alternatively you can use an immersion blender right in the pot. The mixture should be very smooth. You should have about 8 cups. You can prepare the soup to this point and refrigerate it. When ready to serve, pour the soup into a medium saucepan and bring it to a slow simmer over medium heat.
To make a creamy soup add one cup of heavy cream and heat through
Serve the soup. Place croutons in the center of each shallow soup bowl. Pour the soup over croutons. Garnish with torn basil leaves.
Here is a few of our favorite holiday recipes. Use them at home or at your facility to bring a new enrich your party experiences. Have a fun and safe holiday.
Cinnamon Raisin Chocolate Bread Pudding
  • 4 large egg yolks
  • 3 large eggs
  • 2/3 cup sugar
  • 4 cups whole milk
  • 1 1/2 teaspoon vanilla extract
  • Pinch fine salt
  • Pinch ground nutmeg
  • One 1-pound store-bought loaf cinnamon-raisin bread, cut into 1-inch pieces and left out overnight to dry out
  • 4 ounces semi-sweet chocolate, chopped
  • Unsalted butter for preparing the pan
To make the custard, whisk the yolks, eggs, and half of the sugar together in a large bowl. In a medium saucepan, whisk together the remaining sugar, milk, vanilla, salt, and nutmeg, then bring to a boil. While whisking the yolks constantly, gradually pour the milk mixture into the yolk mixture. Set aside.
In a bowl, evenly toss the bread and chocolate together and then put into a buttered 8-cup gratin dish. Pour the custard over the bread. Stir the bread a little so the custard settles evenly in the pan. Cover tightly with foil and set aside for 10 minutes.
Place a rack in the middle of the oven and preheat to 325 degrees F.
Place the gratin dish in a larger baking dish and place on the rack. Pour enough hot water into the baking dish to reach halfway up the gratin dish. Bake the bread pudding until just set, but still wiggle-y, about 40 minutes.
Remove from the oven and cool completely before serving.
Chocolate Pistachio Fudge
  • 12 ounces semisweet chocolate, chopped
  • 1 (14-ounce) can condensed milk
  • Pinch salt
  • 1 cup shelled pistachios
Melt the chopped chocolate, condensed milk and salt in a heavy based pan on a low heat.
Roughly chop nuts into both big and little pieces.
Add the nuts to the melted chocolate and condensed milk and stir well to mix.
Pour this mixture into a 9-inch square foil tray, smoothing the top.
Let the fudge cool and then refrigerate until set.Cut 8 by 8 lines in the tin to give 64 pieces.
Once cut you can keep it in the freezer,
Roasted Garlic w/ Tomato Goat Cheese Tart
  • 1 pound tomatoes, stem ends trimmed
  • 1 sheet puff pastry, defrosted if frozen
  • Roasted Garlic, recipe follows
  • 1/2 cup olive oil
  • 5 ounces goat cheese, softened
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Chiffonade fresh basil leaves
  • Oil-cured black olives, pitted and halved
  • Balsamic vinegar
Preheat the oven to 400 degrees F.
Slice the tomatoes about 1/4-inch thick, lightly salt and spread on paper towels to drain while assembling the remaining ingredients, blotting occasionally with clean towels.
On a lightly floured surface, roll out the dough 1/16th-inch thick. Cut out a 12-inch round and place on a baking sheet lined with parchment paper. Place in the freezer for 15 minutes.
Over a small bowl, squeeze each head of garlic gently with your fingers to expel the cloves. Add the olive oil and stir with a rubber spatula to blend. Add the goat cheese, thyme, salt, and pepper and mix until smooth.
Remove the crust from the freezer and spread the bottom with the goat cheese mixture, leaving a 1-inch border. Blot the tomatoes dry and arrange in a concentric pattern over the tart. Fold the border over the edge of the tomatoes. Bake until the crust is golden and puffed, about 25 minutes. Remove from the oven and transfer to a platter.
Top with the fresh basil and olives, and drizzle with balsamic vinegar. Cut into wedges and serve.
Roasted Garlic Spread:
2 heads garlic
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Preheat the oven to 325 degrees F.
Line a small baking dish with aluminum foil.
Cut the top quarter from each head of garlic and place, cut side up, on the prepared dish. Drizzle with oil and season lightly with salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze the cloves into an airtight container and refrigerate until ready to be used.
Roast Pork Tenderloin with Mustard Chili Sauce
Spice Rub:
  • 2 tablespoons  chile powder
  • 1 teaspoon allspice
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper.
Chile Mustard Sauce:
  • 4 cups chicken stock
  • 1 cup apple juice concentrate
  • 6 black pepper corns
  • 1 teaspoon chipotle puree
  • 2 tablespoons ancho chile puree
  • 1 tablespoon Dijon mustard
  • 2 tablespoons creme fraiche
Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
Pork Tenderloin:
  • 2 pork tenderloins, approximately 12 ounces each
  • Spice rub
  • 2 tablespoons olive oil
  • Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
Crab Mousse
  • 1 (10 to 1/2 ounce) can cream of mushroom soup
  • 1 (8-ounce) package cream cheese
  • 1 envelope unflavored gelatin, softened in 1/4 cup water
  • 8 ounces lump crabmeat
  • 1 cup finely chopped celery
  • 1/4 cup chopped green onion
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon seasoned salt
Grease a 3-cup seafood mold. Combine the soup, cream cheese, and softened gelatin in a saucepan and heat until hot and bubbly, about 5 minutes. Stir well to make sure that the gelatin is completely dissolved and that there are no lumps. Add the crabmeat, celery, green onions, lemon juice, Worcestershire sauce, and seasoned salt. Stir gently but thoroughly.
Spoon the mixture into the prepared mold and smooth the top with a spatula or knife. Cover with plastic wrap. Transfer to the refrigerator and chill until firm, about 3 to 6 hours.
When ready to serve, remove the plastic wrap and loosen the edges of the mousse by running a knife around the sides. Invert onto a serving dish. The mousse will slip out in a few minutes.
Serve with crackers.
Shrimp Au Gratin
1 pound shrimp (16-20 is best but you can use any size)
3 tablespoons chopped onion
4 tablespoons butter, split
¼ cup flour
½ teaspoon salt
¼ teaspoon dry mustard
1 ½ cups milk
1 cup cubed velveeta cheese
¼ cup dry bread crumbs
Pre-heat oven to 400 degrees
Cut large shrimp in half remove tails. Boil shrimp in water for no more than 10 minutes until firm and pink
Saute onion in 3 tbsp of butter until soft. Add in flour mustard and pepper. Gradually add milk and cook until thick over medium heat.
Add cheese and heat until melted, add shrimp and por into well oiled casserole dish. Combine bread crumbs and remaining butter sprinkle over casserole and bake for 10 minutes or until brown.

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