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Recipes
Menupart |
Soups and Stews |
Daypart |
Lunch, Dinner |
Region |
French |
Yield: 50 Servings |
Chicken broth, low-sodium |
3 qt. |
Onions, chopped |
1 1/4 lb. |
Potato Pearls® Extra Rich |
1/2 carton |
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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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