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    You are in: Home / Community Forums / Recipe Requests - General / How can I bring the portions down??
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    How can I bring the portions down??

    Koechin (Chef)
    Fri Feb 15, 2013 1:07 pm
    Forum Host
    The Che of a local country club has share his recipes for an amazing soup! However the portions will feed all the club members! icon_smile.gif He does not give how many portions this would serve. icon_sad.gif
    I am an experienced cook,but Ihave no clue how I could cut this down to a normal sized recipe. Can anyone help?

    Chicken Cilantro Soup! (I would not give it that name)

    1 qt. navy beans, soaked
    1 qt. lentils, soaked
    1 qt. pinto beans soaked
    4 stalks celery, diced
    3 red and 4 green bell peppers, diced
    5 onions, diced
    1/4 lb. ham base
    1/2 lb. chicken base
    5 lbs. diced chicken meat
    1 lb. cleaned and chopped spinach
    2 oz. granulated garlic
    1 oz. each parsley and cilantro chopped
    Basil
    oregano
    1/4 lb. butter
    1 #10 can diced tomatoes
    1 oz Tabasco
    Salt, Pepper
    Method;
    Saute vegetables in butter and garlic until tender. Add Beans and 4 gallons of water. Cook until beans are done. Add all remaining and adjust seasoning adding more water if needed. wave.gif
    Zeldaz
    Fri Feb 15, 2013 1:44 pm
    Food.com Groupie
    I think I'd ballpark that in ten, as a start.

    1/3 c. navy beans, soaked
    1/3 c. lentils, soaked
    1/3 c. pinto beans soaked
    6 or 7 cups of water
    1/2 stalk celery, diced
    1/2 red and 1/2 green bell peppers, diced
    1/2 onion, diced
    1/2 ounce ham base
    1 ounce chicken base
    1/2 pound. diced chicken meat
    1 1/2 ounces cleaned and chopped spinach
    less than 1/2 oz. granulated garlic
    1/10 oz. each parsley and cilantro, chopped (no idea what the volume might be, maybe 1/4 cup?)
    Basil
    oregano
    2 teaspoons butter
    1 15 oz can diced tomatoes (or, 1 1/2 cups)
    1/4 tsp. Tabasco, or to taste
    Salt, Pepper


    Maybe less on the meat bases, as they are pretty salty.
    Koechin (Chef)
    Fri Feb 15, 2013 2:41 pm
    Forum Host
    This is a great start1 since I have all this on hand as well a a great scaleand the weather is still cool , i am going to play with it toute suite! Thanks, wave.gif
    Dee514
    Fri Feb 15, 2013 2:46 pm
    Forum Host
    Here is a link you might find helpful, it explains how to "scale a recipe"

    http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm
    Zeldaz
    Fri Feb 15, 2013 2:53 pm
    Food.com Groupie
    Bookmarked that one! icon_biggrin.gif
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