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Stock up for Soup Season Stock up for Soup Season - Rockin’ Split Pea Soup with Ham - - Best Corn Clam Chowder - - Beef & Beer Soup - - Turkey Sausage White Bean Soup - - Tomato Basil Bisque - - Lobster Chorizo Bisque - - Jambalaya Soup - - Kale & Pork Soup - Stock Up for Soup Season WITH MAJOR’S BASES AND RENZI FOODSERVICE! INGREDIENTS RENZI CODE 1/2 Cup Butter ................................................................................... 29001 36 Oz. Clams, Chopped Or Whole ..................................................... 43153 / 44102 6 Cup Red Potato, Dice ...................................................................... 88186 INGREDIENTS RENZI CODE 6 Cup Celery, Dice ............................................................................. 88108 2 Tbs. Butter ..................................................................................... 29001 6 Cup Carrots, Dice ............................................................................. 88095 2 Onion, Small Dice .......................................................................... 88154 1 Lb. Bacon, Cooked & Crumbled ....................................................... 10342 1 Cup Parsley, Chopped ...................................................................... 25388 2 Lb. Smoked Ham, Cut Into Chunks .................................................. 19063 12 Clove Garlic, Minced ..................................................................... 88121 1 Tbs. Thyme ...................................................................................... 10987 / 88400 15 Carrots, Diced ............................................................................... 88095 1 Tsp. Paprika ..................................................................................... 68351 5 Ribs Celery, Diced ........................................................................... 88108 Salt & Pepper To Taste ....................................................................... 92274 / 68258 Kosher Salt And Black Pepper To Taste ............................................... 92274 / 68258 6 Ears Fresh Or Frozen Corn, Liquid Reserved And Strained ................ 88107 / 4527 2 Qt. Major’s Clam Stock, Made With Reserved Corn Water ............... 57706 12 Cups Major’s Ham Stock ................................................................ 58194 / 57746 2 Lb. Split Peas ................................................................................... 62009 1 Qt. Heavy Cream ............................................................................. 70894 METHOD METHOD Prepare the corn: In a large pot, cook the corn in 3 quarts of water with 2 tbs. sugar added. Let the Melt butter in a large stock pot and simmer onion, celery and carrots until they start to corn cool and remove from cob. Strain the cooking liquid reserving 2 quarts for the soup. Prepare soften. Add all of the remaining ingredients and simmer for 1 ½ hours. the clam stock according to directions using the corn water. -Best Corn Clam Chowder - Corn-Best Clam In a large pot melt the butter. Add onion, celery and carrots and cook until tender. Add potato, - Rockin’ Split Pea Soup with Ham bacon, parsley, thyme, paprika, clams, corn and clam stock. Bring to a boil then reduce heat to a simmer and continue to cook for 25 minutes. Add heavy cream and continue to simmer for 10 more minutes. Salt and pepper to taste. INGREDIENTS RENZI CODE ½ Cup Oil ................................................................................ 30083 3 Lbs. Sirloin, Medium Cube ...................................................... 66067 ¼ Cup Flour ............................................................................. 10881 INGREDIENTS RENZI CODE 1 Lb Carrots, Sliced ................................................................... 88095 2 Lbs. Turkey, Diced Or Pulled............................................................. 10161 / 52031 3 Ribs Celery, Diced .................................................................. 88108 1 Lb. Sweet Italian Sausage, Cooked & Crumbled ............................... 14188 2 Lb Red Potato, Large Cut ........................................................ 88186 32 Ounces White Beans, Drained ....................................................... 62032 1 Sweet Potato, Peeled & Medium Dice ........................................ 88180 1 Onion, Small Dice ............................................................................ 88154 1 Onion, Quartered Then Sliced .................................................. 88154 3 Ribs Celery, Diced ........................................................................... 88108 32 Ounces Fire Roasted Tomato ................................................. 36464 5 Cloves Garlic, Minced ..................................................................... 88121 24 Ounces Of Your Favorite Beer (IPA’s are great!) 2 Tsp. Thyme ..................................................................................... 10987 / 88400 5 Cloves Garlic, Minced ............................................................. 88121 1 Tsp. Black Pepper ............................................................................. 68258 2 Tsp. Fresh Thyme .................................................................... 88400 6 Dash Tabasco ................................................................................. 93146 2 Tsp. Basil ............................................................................... 68045 / 88229 4 Tbs. Butter ..................................................................................... 29001 1 Tsp. Oregano .......................................................................... 69287 / 88401 ¼ Cup Olive Oil .................................................................................. 30083 2 Pinches Red Pepper Flake ........................................................ 68266 12 Cups Major’s Turkey Broth .............................................................. 57703 1 Tbs. Worcestershire ................................................................ 75181 1 Lb. Fresh Spinach, Rough Chop ........................................................ 88203 - Beef & Beer Soup - & Beer Soup - Beef 12 Cups Major’s Beef Broth ........................................................ 57700 METHOD METHOD Melt butter in a large stock pot and simmer onion, celery and carrots until they start to soften. In large stock pot, heat oil. While heating, coat the diced beef pieces in flour. Brown beef, Add all of the remaining ingredients and simmer for 1 ½ hours. turning so all sides brown. Add onion, carrots, celery and sweat the vegetables. Add beer - Turkey, Sausage & White - Bean Soup making sure to scrape all the goodies off the bottom of the pot. Add remaining ingredients. Bring to a boil and reduce heat to a simmer. Cook for 1 to 1 ½ hour, stirring occasionally. INGREDIENTS RENZI CODE ¼ C. Vegetable Oil ............................................................................. 30093 1 Onion, Dice ..................................................................................... 88154 INGREDIENTS RENZI CODE 1 Lb Lobster Sensations ...................................................................... 36525 1 #10 Can Plum Tomatoes And The Juice ............................................. 61109 1 Lb Chorizo, Casing Removed ........................................................... 17182 1 Quart Major’s Vegetable Broth ........................................................ 57712 / 57718 3 Large Carrots, Diced ...................................................................... 88095 18 Leaves Fresh Basil, Chiffonade ....................................................... 88229 3 Stalk Celery, Dice ............................................................................ 88108 1 Quart Heavy Cream ......................................................................... 70894 1 Lb Yukon Gold Potato, Dice ............................................................. 88386 ½ Cup Butter ...................................................................................... 29001 3 Clove Of Garlic, Mince .................................................................... 88121 1 Tbs. Sugar ....................................................................................... 68396 Kosher Salt & Pepper To Taste ............................................................ 92274 / 68258 ½ Tsp. Red Pepper Flake ..................................................................... 68266 2 Or 3 Dashes Tabasco ...................................................................... 93146 1 Onion, Small Dice ............................................................................ 88154 4 Bay Leaves ...................................................................................... 68049 ½ Cup White Wine ½ Cup Sherry Kosher Salt & Black Pepper To Taste ................................................... 92274 / 68258 8 Cups Major’s Lobster Stock ............................................................. 57752 1 Qt. Heavy Cream ............................................................................. 70894 METHOD Garlic Croutons, Shaved Parmesan & Fresh Parsley For Service ........... 25388 / 88009 Heat butter in a stock pot and add onion and cook until soft. While onion is cooking, put on a food METHOD - Tomato Basil Bisque - service glove and squish the plum tomatoes right in the can or remove (saving the juice) and rough - Lobster Chorizo Bisque - Heat oil in a large stock pot. Add onion, celery and
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