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Contents At A Glance



Menupart Soups and Stews 
Daypart Lunch, Dinner
Region French

Yield: 50 Servings
Chicken broth, low-sodium 3 qt.
Onions, chopped 1 1/4 lb.
Garlic powder 1 tsp.
Celery seed 1 tsp.
White pepper 1 tsp.
Potato Pearls® Extra Rich 1/2 carton
Milk, whole 3 qt.
Parsley 1 Cup
1. In 1-1/2 gallon stockpot, boil first 5 ingredients for about 15 minutes or until onion is soft. Strain into 3-gallon stockpot.
2. Stir in potatoes.
3. Stir in milk. Heat slowly until hot, stirring occasionally. Do not boil. If soup becomes too thick upon standing, thin with milk or chicken broth. To serve, ladle from bottom.
4. Serve hot or chilled. Garnish with parsley.

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