Brunswick Soup

Yield: 6qt (6L) Portions: 24 Portion size: 8floz (250 mL)

U.S.

Metric

Ingredients

â– 

Procedure

10 oz

300 g

Onions, small dice

1.

In a heavy pot, sweat the onions in the butter until about half

1 oz

30 g

Butter or oil

cooked. Do not brown.

5 qt

5 L

Chicken stock

2.

Add the chicken stock and bring to a boil. Simmer about

114 lb

600 g

Tomato concassé

10 minutes.

114 lb

600 g

Lima beans, frozen

3.

Add the remaining vegetables and the chicken. Simmer until the

114 lb

600 g

Okra, fresh or frozen,

vegetables are tender, about 10-15 minutes.

cut in 1/4-in. (1/2-cm) pieces

4.

Season to taste with salt and white pepper.

1 lb

475 g

Corn, frozen

P/4 lb

600 g

Cooked chicken meat and

giblets, small dice

to taste

to taste

Salt

to taste

to taste

White pepper

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