BLUK Cooking

BLUK Cooking

• Yvie808M 9 years ago
  Hello everyone.
  
  I am new to Bluk Cooking and need some advice or even a simple recipe for potato soup for about 150 people. Nothing facny; maybe just potato, onion, salt and peper. The portion sized dont have to be very big. Any imput onthis would be greatly appreciated.
  
  Thank you,
  
  Yves
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• Good4U 9 years ago said:
  Just surf the Web and find a recipe that serves eight, then multiply the ingredients by 18.75.
  At roughly 8 ounces per serving, 150 servings is 37.5 quarts or 9 3/8 gallons. Let’s just round it up to 40 quarts or 10 gallons.
  I hope this helps you:) I have never cooked for a large amounts of people. Here are a couple of recipes with enough ingredients for 50 people that I found on the internet.
  
  Old-Fashioned Potato Soup 
  SUBMITTED BY: Cyd Lmbros 
  
  PREP TIME 15 Min 
  COOK TIME 25 Min 
  READY IN 40 Min 
  Serves 50
  
  INGREDIENTS 
  2-1/4 cups margarine 
  9 large onion 
  54 potatoes, peeled and diced 
  18 carrots, diced 
  27 cups water 
  1 cup and 2 tablespoons chicken bouillon powder 
  ground black pepper to taste 
  1-2/3 cups all-purpose flour 
  27 cups milk 
  1/2 cup and 1 tablespoon dried parsley 
  2-1/4 teaspoons dried thyme 
  DIRECTIONS 
  In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent. 
  While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste. 
  Add the flour to the cooked onions to make a paste. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot. 
  
  "Old recipe from my family files. 
  Potato Soup Recipe for 50 people
  
  INGREDIENTS 
  9 cups diced celery 
  Potato Soup Recipe an old family Recipe for 50 people
  9 cups diced onion 
  36 cups peeled and cubed potatoes 
  27 cubes chicken bouillon 
  2-1/4 teaspoons ground black pepper 
  1 tablespoon and 1-1/2 teaspoons celery salt 
  1/2 cup and 1 tablespoon chopped fresh parsley 
  4-1/2 cups butter 
  3-1/3 cups all-purpose flour 
  18 cups milk 
  9 cups half-and-half 
  DIRECTIONS 
  In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside. 
  In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens. 
  Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. 
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