Name: Candida Staten

Mise en Place Sheet

Recipe Name: Cream Soup

Date: 1/4/2026

Mise en Place:

 1 lb White Mirepoix *Onions, Celery, Parsnip, Leak

 4 lb or more of main flavoring ingredients, such as vegetables, meat, poultry, or
fish
 1 gallon Chicken Velouté or other velouté (thin nappé)
 Seasonings and Flavorings (salt and pepper or standard sachet d’Épices)
 16 fl oz heavy cream
 Finishing and garnishing ingredients as appropriate (Liaison, diced or julienned
main flavoring ingredient, or mince or chiffonade of herbs)

Method of Production:

1. Cook the mirepoix or other aromatics.

2. Add the main flavoring and cook gently over low heat.
3. Add the velouté. Bring to a Boil.
4. Establish a simmer.
5. Add the bouquet garni or sachet d’épices.
6. Simmer and Skim.
7. Discard the bouquet garni or sachet d’épices.
8. Purée the soup and strain if necessary.
9. Adjust consistency if necessary.
10. Simmer, adjust seasoning, and add cream
11. Cool and store, or finish and garnish for service.

Equipment Needs:

Knife Kit, Stock Pot, Pan, Spoon, Slotted Spoon, Emulsion Blender, Fine Mesh Sieve,
Ladle

Projected Start Time: 10:00 am

Projected Finish Time: 11:00 am
Internal Temperature when done: Depends on the type of soup, can be served hot or cold
Holding Requirements: Serve hot, cold, or freeze
Plated with what items: Garnish
Proposed Plate Layout:
Conversion to 2 Quarts:

From One Gallon to 2 Quarts, everything must be halved.

 8 oz White Mirepoix *Onions, Celery, Parsnip, Leak

 2 lb or more of main flavoring ingredients, such as vegetables, meat, poultry, or
fish
 8 oz Chicken Velouté or other velouté (thin nappé)
 Seasonings and Flavorings (salt and pepper or standard sachet d’Épices)
 8 fl oz heavy cream
 Finishing and garnishing ingredients as appropriate (Liaison, diced or julienned
main flavoring ingredient, or mince or chiffonade of herbs)