Recipe Tag: FSP

Food Service Professional recipes

Basic Tomato Soup for Guided Tasting – FSP

Gather all ingredients and equipment.

Heat a 2-quart saucepan over medium heat.

Heat oil in pan and add onion and garlic; sweat being sure not develop any color.

Add stock and crushed tomatoes. Bring to a simmer, stirring often.

Simmer, for 20 minutes stirring regularly.

Let cool briefly, then puree in batches.

Return to pot and simmer for 10 minutes.

When the tomato soup is ready, portion out 5 – 2 oz  portions. Label the portions as follows:

  1. Sweet – to this portion add 1/4 teaspoon sugar
  2. Salty – to this portion add 1/8 teaspoon table salt
  3. Acid – to this portion add 1/4 tsp apple cider vinegar
  4. Bitter – to this portion add 1 caffeine tablet ground into a powder
  5. Umami – to this portion add 1/4 teaspoons Bragg’s amino acids or soy sauce
  6. Label the remaining soup CONTROL.

Spanish Salsa Verde

Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.

Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture – not as smooth as a pesto or chimichurri.

Serve.

Gremolata

Place the parsley, garlic, lemon zest, lemon juice, olive oil, salt, black pepper and red pepper flakes in a blender or mini-chopper.

Puree until almost smooth.

Chill well and serve.

Thai Sweet Potato Soup

Place olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 4 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the yams, curry paste, stock, lime juice, and ginger.

Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.

Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.

Add the coconut milk, stir, and bring back to temperature gently.

Serve.