Potato Spinach Soup
Ingredients:
| 3 lb. |
Butter |
| 7 lb. |
Onions, diced ½ inch |
| 7 lb. |
Celery, diced ½ inch |
| 8 oz. |
Garlic, chopped |
| 3 lb. |
Flour |
| 20 each |
Russet potatoes, peeled, diced ½ inch |
| 12 gal. |
Chicken stock or water |
| 5 lb. |
Spinach, chopped and cleaned |
| 1 gal. |
Manufacturing cream |
| |
Cornstarch slurry if needed |
| |
Salt and pepper to taste |
Method:
- In a steam kettle sauté the onions, celery and garlic until soft.
- Add the flour to make a roux and cook for 5 minutes.
- Add the potatoes, stock or water and bring to the boil. Simmer until the potatoes are tender.
- Add the cream and spinach.
- Check the consistency and seasoning
Source: Chef Keith Hammerich, CCSF |
