Philadelphia Catering Company Affordable custom catering for your business

2019 South 26th Street
Philadelphia, PA 19145

Phone: 215.468.0518
Fax: 215.468.0818
E-mail: info@philadelphiacatering.com
 
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2017
 
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Aug.  | Current Recipe
 
 
2016
 
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2015
 
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2014
 
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2012
 
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2011
 
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2010
 
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2008 - Nov.
 
 
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2005
 
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2004
 
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2003
 
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CHEF'S CORNER

 
SOUP'S ON!
PCC Culinary Team

 

Summer is winding down and soon the crisp fall air will be upon us. What better way to bring comfort and warmth in the coming cooler months than a piping hot bowl of soup. Chowders, bisques and stews are usually easy go to autumn dishes. They are rich with densely packed flavor and are oh so satisfying. Can brothier soups give that same satisfied feeling? We have been working on that in our test kitchen, and we believe the answer is yes! Here are two soups that will hopefully warm and comfort you during the crisp fall nights.
 

Mushroom Barley Soup

 
 
INGREDIENTS:
  • 2 1/2-quart vegetable broth
  • 1 lbs. frozen carrots
  • 1/2 lb. celery, chopped
  • 1 lb. onion, diced
  • 10 cloves garlic, minced
  • 1 1/4 cup pearled barley cooked in 1 1/2 qt vegetable broth (cooking broth reserved to add to soup)
  • 3 cups diced red potato
  • 1 1/4 lb. button mushrooms, chopped
  • 1 1/4 lb. Portobello mushroom chopped
  • 5 bay leaves
  • 3 tsp fresh thyme stripped
  • 1 cup parsley, chopped
  • salt to taste
  • Freshly ground black pepper
 
Yield 2 gallons
 
INSTRUCTIONS:
  1. In an 8 quart stock pot sweat onions, garlic & celery until onions start to become translucent. Add stripped thyme, carrots and mushrooms. Season with salt.
  2. Add the reserved vegetable broth plus the remaining 1 quart to the stock pot along with the bay leaves and cooked barley.
  3. Let simmer for 1/2 hour. Add ground black pepper and taste. Adjust seasoning if needed.
 
Vegan Tortilla Soup

 
 
INGREDIENTS:
  • 1/2 cup extra virgin olive oil
  • 1 lb. chopped onion
  • 6 garlic cloves, minced
  • 2 red bell peppers, chopped
  • 3 green bell peppers, chopped
  • 1 1/2 cups zucchini, chopped
  • Thin slice 1.25 cups scallion (green onion)
  • 1 pt corn - frozen
  • 2 Tbl. ground cumin
  • 2 quarts diced tomato
  • 3 1/2 quarts vegetable broth
  • 1 pint cooked black beans
  • 3/4 cup cornmeal
  • 3 Tbl. Chili powder
  • 1 tsp. garlic powder
  • salt & pepper & to taste
  • 1 cup cilantro, chopped
  • 1/2 cup lime juice
  • Fresh lime juice, to garnish on top
  • Tortilla strips for garnish
 
INSTRUCTIONS:
  1. Sauté onion, peppers & garlic in olive oil until soft & translucent.
  2. Add all the other ingredients and simmer for 30 minutes. If necessary add water to reach desired consistency.
  3. Finish with cilantro and lime juice and simmer for 15 minutes. Adjust seasoning if necessary.
 
 
 

2017
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Current Recipe
 
 
2016
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2015
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul.  | Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2014
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2013
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2012
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.  | Dec.
 
 
2011
 
Jan.  | Feb.  | Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.
 
Sept.  | Oct.  | Nov.
 
 
2010
 
Mar.  | Apr.  | May  | Jun.  | Jul. - Aug.  | Sept.  | Oct.
 
Nov.  | Dec.
 
 
2008 - Nov.
 
 
2007 - Jan.
 
 
2006 - Oct.
 
 
2005
 
Apr.  | May  | Jul.  | Oct.  | Nov.
 
 
2004
 
Jan.  | Feb.  | Mar.  | Apr.  | Jul.  | Aug.  | Oct.  | Nov.
 
 
2003
 
Jun.  | Jul.  | Aug.  | Sep.  | Oct.  | Nov.  | Dec.
 
 
 
 
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2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
info@philadelphiacatering.com
 
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