Potage Alexandria
Ingredients:
| 3 lb. |
Butter |
| 3 lb. |
Flour |
| 15 each |
Onions, medium diced |
| 5 bunch |
Celery, medium diced |
| 25 each |
Carrots, peeled sliced ½ inch |
| 12 each |
Turnips, peeled diced |
| 10 each |
Bell peppers, assorted diced |
| 5 heads |
Cabbage, diced |
| 10 lb. |
Banana squash, ½ inch dice |
| 5 each |
Leeks, trimmed, cleaned and sliced |
| 15 each |
Zucchini, sliced in half moons |
| 1 No.10 can |
Crushed tomatoes |
| 11 gal. |
Chicken stock |
| |
Salt and pepper to taste |
Method:
- Melt the butter in a steam kettle, sweat the onions and celery until soft.
- Add the flour and cook for 5 minutes.
- Add the remaining ingredients simmer for 35 minutes.
- Rectify seasoning.
Source: Chef Keith Hammerich, CCSF |
