The Lowdown

~Restaurant Size Recipes~ White Chicken Chili & Zuppa Toscana Soup

White Chicken Chili

  • 6 pounds chopped grilled chicken
  • 4 diced white or yellow onion
  • 1 can great northern beans 100 oz
  • 1 can red chili beans 100 oz
  • roughly 6 bell peppers diced
  • roughly 5 carrots peeled and diced
  • 1 gallon heavy cream
  • 1 cup sour cream
  • 1 pound butter
  • 1 pound euro butter blend
  • 2 pounds flour
  • 4 liters hardy chicken stock
  • ⅓ cup garlic powder
  • 4 or 5 tablespoon salt to taste
  • 4 tablespoon cumin
  • 4 tablespoon oregano
  • 3 tablespoon black pepper
  • 2 ½ tablespoon cayenne pepper
  • 1 teaspoon red pepper flake

 

Prepare your fresh ingredients beforehand and set aside. Saute diced peppers, onion, and carrot in a pot with your butter and butter blend until semi soft. Add flour to your pot and mix until you have a slurry. Add grilled chicken, chicken stock, and beans. Add seasons and your heavy cream. Toss in some sour cream if desired. Cook soup till 165 degrees on low heat with a diffuser if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 1/2 gallons.

 

Zuppa Toscana

  • 5 pounds Italian Sausage
  • 2 pounds bacon
  • 7 or 8 peeled and diced russet potato
  • 5 diced and peeled carrot
  • 1 stalk celery chopped
  • 1 gallon bucket chopped kale
  • 4 diced white or yellow onion
  • 4 liters chicken stock
  • 1 gallon heavy cream
  • 2 ½ tablespoon salt
  • 3 tablespoon black pepper
  • ¼ cup chopped fresh garlic cloves
  • 2 ½ tablespoon red pepper flake
  • 1 pint romano cheese
  • 1 pint shredded parm cheese
  • 1 pound butter
  • 1 pound euro butter blend
  • 2 pound flour

soup2

Prepare your fresh ingredients beforehand and set aside, cook down the kale for a few minutes in a little bit of the sausage grease. Saute diced celery, onion, and carrot in a pot with your butter and butter blend until semi soft. Add flour to your pot and mix until you have a slurry. Add parboiled potato, cooked sausage, cooked kale, rendered bacon, and chicken stock. Add seasons and your heavy cream. Add romano and parm cheese. Cook soup till 165 degrees on low heat with a diffuser if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 1/2 gallons. 

“Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.”

-Marcus Samuelsson

 

About Kinetic Lowdown (33 Articles)
A Blog of All-Inclusive Interests & Oddities: Sharing Unique Information & Taboo Discussion

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