Soups and Broth

Soups are divided into four kinds.
1. Vegetable soups
2. Flour based soups (brown and white roux)
3. Pulse soups (dry vegetables)
4. Broths

Vegetable Soups
25 qts stock
2 lb turnips
4 lb carrots
1 large cabbage
1 bunch of leeks (3 lb)
8 oz margarine
3 lb onions
Seasoning
7 lb potatoes

Method
Melt the margarine and add the diced vegetables (except the potatoes). Cover with lid and sweat down slowly. Moisten with stock, add cubed potatoes and brindg to the boil. Skim, simmer till cooked and pass through the soup machines. Reboil, remove scum, correct the seasoning and thickness.
Note
These soups can be garnished with 2 lbs of plain boiled rice.

Tomato Soup
4lbs flour
3lbs carrots
4 tins or bottles of tomatoes
2lbs dripping
25qrts stock
3lbs onions
3lbs bacon bones
salt to season
1/2 lb sugar

Method
Chop the bacon bones, carrots and onions and fry to a golden brown. Add flour and cook on side of the stove until a golden colour (brown roux). Add tomatoes and stock and stir till the soup boils. Add seasoning and sugar and simmer for 45 minutes. Pass through the sup machines , reboil, correct the seasoning and thickness.

Leek and Potato Soup
Flour based soup - white roux
25qrts water
4lbs flour
2lbs margarine
10lbs potatoes
3lbs onions
1 large faggot
3 bunches of leeks
Salt to season

Method
Chop the onions and leeks. Sweat down in margarine , add flour and cook to sandy texture (white roux). Moisten with water, add seasoning and chopped potatoes. Bring to the boil and simmer for 45 minutes. Pass through the soup machines, reboil, remove scum and fat. Add correct seasoning and thickness.

Haricot Bean Soup
Pulse soup
10lbs haricot beans
25qrts water
2lbs whole carrots
2lbs whole onions
1 ham bone
Few peppercorns (tied in bag)
Salt to seaons
Good pinch of thyme
4 bay leaves

Method
Soak beans for atleast 18 hours. Cover with fresh water and bring to the boil. Remove scum, add whole vegetables and other ingredients and simmer till the vegetables are cooked. Remove the garnish (use vegatables for salad and stew). Pass through the soup machine, reboil and remove scum. Add correct seasoning and thickness.
Note
Substitute 10lbs peas, 10lbs butter beans, 10lbs yellow split peas or 14lb lentils.

Barley Broth
25qrts beef stock
11/2lbs carrots
11/2lbs turnips
1lb leeks
11/2lbs onions
1 cabbage
11/2lbs celery
Salt to season
11/2lbs barley

Method
Boil the strained beef stock, skim thoroughly, add washed barley and simmer for 45 minutes. Cut the vegetables in small dice or pass through large cutter of mincing machines. Simmer till vegetables are cooked. Ass the correct seasoning.
Note
Scotch broth and mutton broth are the same as barley broth using mutton stock.

Rabbit Broth
Same as barley broth, using rabbit stock.

Mulligatawney Soup
25qrts stock
2lbs dripping
8oz coconut
1lb curry powder
7lbs onions
31/2lbs flour
12oz apple rings
1lb rice as garnish
1 tin or bottle tomatoes
Few peppercorns in a bag
Salt to season
3 bay leaves

Method
Same as for flour based soup (brown), but coconut and apple rings are soaked and chopped before adding to the soup.