When cooking for a group of 100 people, 6.25 gallons of soup are needed when serving as a first course. The suggested serving size per person is 1 cup.Continue Reading
If soup is to be served as the main meal, the amount needed increases. Two cups of soup per person are needed when served as the entree. For 100 people, it would require 12.5 gallons of soup, or 200 cups.
When serving large crowds, it is recommended to always make a little more than needed to ensure everyone is served. If serving appetizers before the meal, cooks should plan on 6 to 8 pieces per person, or a total of 600 to 800 appetizers.Learn more about Cooking
To make asparagus soup, boil asparagus in chicken stock with a little sautéed garlic, puree the mixture with a stick blender, and stir in salt, cayenne pepper and a little heavy cream. Garnish the soup with a few asparagus tips and an extra drizzle of cream.Full Answer >
A clear soup is any soup made without thickeners or dairy products, according to About.com. Unlike a thick soup, clear soup is typically fairly transparent.Full Answer >
Canned soup rarely carries a "use by" label or expiration date. Instead, many canned soups contain a "best by" label. This is an indication of quality rather than safety, as most canned goods can last several years beyond this time frame with no safety concerns.Full Answer >
To make a simple, basic turkey brine, combine 2 gallons of cold water with 2 cups kosher salt and 1 cup granulated sugar in a large food-safe container, mixing the ingredients until the salt and sugar dissolve. Submerge the turkey, and let it brine for 18 to 24 hours.Full Answer >