Name: Yukon Gold Potato Cream Soup
Cook time: 120 min
Total time: 120 min
Yield: 100 servings
Cuisine: American
Ingredients: 2 EA CHIVES - BUNCH (for Garnish); 0.25 LB CHEESE-PARMESAN WHOLE (for Croutons); 0.25 QT OIL - OLIVE BLENDED (for Croutons); OZ SALT (for Croutons); 4 OZ GARLIC - FRESH PEELED (for Croutons); OZ PEPPER - BLACK WHOLE (for Croutons); 2 LOAF BREAD - WHITE (for Croutons); 0.5 LB ONIONS - RED (for finish); 3 QT MILK - HALF/HALF (5 GAL) (for finish); 0.5 LB CARROTS (for finish); 0.5 EA CELERY (for finish); 3 OZ GARLIC - FRESH PEELED (for finish); 0.5 LB LEEK (for finish); 2 OZ THYME - RTU (for finish); 0.25 QT OIL - OLIVE BLENDED (for finish); OZ PEPPER - BLACK WHOLE (for finish); OZ SALT (for finish); 0.1 EA MUSTARD - DIJON (for finish); 0.1 OZ BAY LEAVES (for finish); 1 LB BUTTER SOLIDS - NEW; 0.5 LB CHEESE - BRIE; 16 QT Chicken Stock, White; 0.5 LB CHEESE - MASCAPONE; 0.5 LB CHEESE - PROVOLONE; 0.25 LB CHEESE - SWISS; 1 FLOZ OIL - TRUFFLE BLACK; 2 LB ONIONS - RED; 2 EA CELERY; OZ SALT; 0.5 QT HOUSE WINE WHITE

CuliNect

Yukon Gold Potato Cream Soup — Formulation & Method | CuliNect