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CREAM SOUP BASE APPLICATIONS BLT SOUP Yield: 3 Gallons 2½ Gallons Legout Cream Base 3 Oz. Legout 095 Chicken Base 2 Lbs. Bacon

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CREAM SOUP BASE APPLICATIONS BLT SOUP Yield: 3 Gallons 2½ Gallons Legout Cream Base 3 Oz. Legout 095 Chicken Base 2 Lbs. Bacon 1 CREAM SOUP BASE APPLICATIONS BLT SOUP Yield: 3 gallons 2½ gallons LeGout Cream Base 3 oz. LeGout 095 Chicken Base 2 lbs. bacon, cooked, crumbled 2 heads lettuce, chiffonade (1/2”X2” ribbon cut) 5-6 each tomatoes, cored, skinned, seeded 3 each onions, peeled, diced 2 tsp. nutmeg, ground 1½ tsp. Tabasco sauce Method: Prepare Cream Soup according to package instructions, add chicken base, stir well. Sauté bacon (or use leftover cooked bacon), remove, reserve fat. Sauté onions in bacon fat until they begin to turn translucent. Add lettuce, tomatoes, and sauté 2 minutes over medium high heat. Remove from heat and add to prepared Cream Soup, add bacon to soup with Tabasco sauce, mix thoroughly. Hold at 165 F. Garnish with nutmeg, crumbled bacon, green onions (chives), etc. CREAM OF BROCCOLI Yield: 3 gallons 2½ gallons LeGout Cream Soup 6 lbs. broccoli, florets, cooked, chopped white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge Method: Prepare Cream Soup according to package instructions, add broccoli and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. Option: Add 1½ lbs. of shredded Cheddar cheese for broccoli/cheese soup. CREAM OF ASPARAGUS Yield: 3 gallons 2½ gallons LeGout Cream Soup 6½ lbs. asparagus, cooked chopped (pureed) white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge Method: Prepare Cream Soup according to package instructions, add asparagus and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. CREAM OF CELERY Yield: 3 gallons 2½ gallons LeGout Cream Soup 2½ lbs. celery, cooked, chopped 1 lb. carrots, cooked, pureed white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge Method: Prepare Cream Soup according to package instructions, add celery, carrots and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. 2 CREAM SOUP BASE APPLICATIONS CREAM OF MUSHROOM Yield: 3 gallons 2½ gallons LeGout Cream Soup 3 lbs. mushrooms, sautéed – 1 lb. sliced, 2 lbs. chopped 1 tbs. Gourmet Edge Mushroom Base white pepper to taste 1½ tbs. LeGout 095 Chicken or Gourmet Edge Chicken Base Method: Prepare Cream Soup according to package instructions, add mushrooms, Chicken Base and Mushroom Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. CREAM OF POTATO Yield: 3 gallons 2½ gallons LeGout Cream Soup 12 lbs. potatoes, Chef’s (AP), diced ¼”, cooked 1 lb. celery, chopped, sautéed white pepper to taste 2 tbs. LeGout 095 Chicken Base or Gourmet Edge Method: Prepare Cream Soup according to package instructions, add potatoes, celery and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. CREAM OF CHICKEN Yield: 3 gallons 2½ gallons LeGout Cream Soup 4 lbs. chicken, cooked, cubed ¼” 1½ lbs. celery, chopped, sautéed 1 tsp. Tabasco sauce ½ tsp. white pepper 2 tbs. LeGout 095 or Gourmet Edge Chicken Base Method: Prepare Cream Soup according to package instructions, add chicken, celery, chicken base, Tabasco and white pepper, stir well. Hold at 165 F. DO NOT BOIL. CREAM OF VEGETABLE Yield: 3 gallons 2½ gallons LeGout Cream Soup 1 lb. celery, chopped, sautéed 1 lb. carrots, sliced 1/8”, sautéed 1 lb. potatoes, AP, cooked, diced ¼” white pepper to taste 2 tbs. LeGout 095 or Gourmet Edge Chicken Base Method: Prepare Cream Soup according to package instructions, add celery, carrots, potatoes, other vegetables (if desired) and chicken base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. 3 CREAM SOUP BASE APPLICATIONS CRABMEAT CHOWDER Yield: 3 gallons 2 gallons LeGout Cream Soup 2 lbs. crabmeat, lump 1 lb. pepper, green, diced 1 lb. onion, yellow, diced 1½ tbs. LeGout Seafood or Gourmet Edge Crab Base 2 oz. garlic, granulated 1 #10 corn, whole kernel, drained Method: Prepare Cream Soup according to package instructions, hold warm. Cook bacon, crumble, and reserve 3-oz. fat. Add garlic to bacon fat with onions and green peppers, sauté over medium- high heat 2-3 minutes, add crabmeat, sauté 1 minute. Add mixture to prepared heated cream soup, add corn, pepper, relish, seafood base, Tabasco, stir well. Hold at 165 F. DO NOT BOIL. SEAFOOD DIP Yield: 3 gallons 1½ tsp. garlic, granulated 2½ quarts LeGout Cream Soup, prepared 1½ tbs. LeGout Seafood Base 2 lbs. surimi, diced ¼” 1 lb. shrimp, 31-35, peeled, deveined, cooked, diced ¼” 1 lb. crabmeat, backfin 2 tsp. Tabasco Sauce ½ cup sherry, cream Method: Prepare Cream Soup at ratio of 28 oz., mix to 3 quarts hot water. Add seafood base and stir well. Sauté seafood with garlic in 4 oz. clarified butter 3 minutes over medium high heat, remove and add to cream soup-seafood base mixture, stir well. Add Tabasco sauce and Worcestershire, stir well. Add sherry as last ingredient and stir lightly. Serve warm as dip for Melba rounds, breadsticks, toast, wafers, etc. JALAPENO CREAM GRAVY Yield: 2 quarts 1½ quarts LeGout Cream Soup, prepared ¼ cup Jalapeno peppers, stemmed, seeded 2 cups onions peeled, chopped 2 cups celery, peeled chopped 2 cups ham, cooked, cubed 4 oz. olive oil 1 tbs. LeGout 095 ham base Method: Sauté onion, celery, and ham in olive oil. Place in food processor, add peppers, and puree with 1 ½ cup of the prepared cream soup. Remove and ad to prepared cream soup. Add ham base, stir well and hold at 165 F. Serve 2-oz. gravy portion. Thicken with undiluted Cream Soup Base (mix) or thin with ham stock, if necessary. 4 CREAM SOUP BASE APPLICATIONS SAUSAGE GRAVY Yield: 3 gallons 3 lbs. sausage 2 cups onion, diced 1 cup pepper, red, diced (optional) 6 oz. flour, AP 1 tbs. Tabasco Sauce ½ oz. cream sherry 2½ gallons LeGout Cream Soup, prepared Method: Cook sausage in large sauté pan over medium heat 4-5 minutes, crumble, add onions, peppers, sauté 3-4 minutes, dust with flour, mix well, remove, add to prepared Cream Soup. Add Tabasco, sherry and stir well. Hold at 165 F. DO NOT BOIL. BROCCOLI-CAULIFLOWER CASSEROLE Yield: 50 – 4 oz. portions 4 lbs. broccoli florets 4 lbs. cauliflower florets 1 ½ cups mushrooms, fresh, sliced 2 ½ cups onions, diced 3 oz. olive oil 1 #5 LeGout Cream of Mushroom Soup ½ cup LeGout Cream Soup 3 cups Kellogg’s Corn Flake Crumbs 4 oz. LeGout 095 Chicken Base Method: Blanch broccoli and cauliflower in chicken stock, cut into florets, trim. Sauté mushrooms and onions in olive oil 3-4 minutes over medium-high heat. In large mixing bowl, add broccoli, cauliflower, mushrooms, onions, Mushroom soup, and cheese sauce, half of corn flake crumbs. Dissolve chicken base thoroughly in heated cream soup, add to mixing bowl. Mix all ingredients thoroughly; turn into well-greased full pan. Top with remaining corn flake crumbs, cover with foil and bake at 350 F for 30- 35 minutes. CREAM CHIPPED BEEF (CASSEROLE) Yield: 3 gallons 3 lbs. chipped beef, dried, chopped 3 oz. clarified butter 6 oz. flour, AP 2 tsp. Tabasco Sauce 4 oz. cream sherry 2½ gallons LeGout Cream Soup, prepared Method: Cook chipped beef in butter, dust with flour, mix well in large stockpot, and add to prepared cream soup. Add Tabasco and cream sherry, stir well, hold at 165 F. DO NOT BOIL. Casserole Option: Add 1½ qt. LeGout Instant Cheese Sauce, add 2-lbs. pasta (cooked in LeGout Chicken Base), top with buttered Kellogg’s Corn Flake crumbs. Bake at 350 F, 30 – 35 minutes. 5 CREAM SOUP BASE APPLICATIONS HAM A LA KING Yield: 50 – 6 oz. portions 6 lbs. ham, cooked, cubed 2 cups pepper, green, chopped, sautéed 2 cups onion, chopped, sautéed 2 cups pimiento, shredded 2 lbs. mushrooms, sliced, sautéed 1 tbs. LeGout 095 ham or Gourmet Edge Ham Base 2½ gallons LeGout Cream Soup, prepared Method: Add green pepper, onion, pimiento mushrooms and ham to prepared cream soup (using 1- 28 oz. pack to 3-qt. water). Add ham base, mix well. Bake at 325 F for 35 minutes, serve over pasta, rice, biscuits, toast points, puff pastry shells, etc. CHICKEN TETRAZZINI Yield: 50 – 6 oz. portions 6 lbs. chicken, cooked, diced 6 oz. pimiento, chopped 2 tbs. parsley, chopped 2½ lbs. linguine 8 oz. LeGout 095 chicken base 3 oz. olive oil 1 ½ lbs. onions, chopped fine 1 ½ lbs. mushrooms, sliced 6 oz. flour 1 gallon LeGout cream soup, made with 1½ quarts white wine, 1½ quarts water 1½ lbs. cheese, Swiss, shredded 1½ lbs. cheese, Parmesan, grated Method: Dice chicken, add pimiento and parsley. Cook linguine 9 minutes or al dente in boiling water with chicken base (stock). Sauté onion and mushrooms in olive oil, add flour to coat vegetables. Add to cream soup, mix well. Stir in Swiss cheese gradually until melted. Add chicken mixture to sauce, toss with hot linguine. Place in full pan, top with buttered breadcrumbs and grated Parmesan cheese. Bake at 325 F for 35 – 40 minutes or until thoroughly heated. 6 CREAM SOUP BASE APPLICATIONS TURKEY TETRAZZINI Yield: 50 portions 6 lb. turkey, cooked, diced 6 oz. pimiento, chopped 2 tbs. parsley, chopped 2½ lb. linguine 2½ gallons water, boiling 8 oz. LeGout 095 Chicken Base 3 oz. olive oil 1½ lbs. onions, chopped fine 1½ lbs. mushrooms, sliced 6 oz. flour 1 gallon plus 3 cups LeGout Cream Soup, made with 1½ quarts white wine, 1½ quart water 1½ lb. cheese, Swiss, shredded 1½ lb. cheese, Parmesan, grated Method: In large mixing bowl, add turkey, add pimiento and parsley. Cook linguine 7 minutes or al dente in boiling water with Chicken Base (stock).
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