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Ratio Guide: Purée Soup

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Purée Soup

Yield: Approx. 1.125 gallons

Stock or broth

5 - 6 qt

Mirepoix

1 lb

Legumes 2 lb
or  
Starchy vegetables  4 lb

 


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