Blue Ribbon Soup Recipe – Warm Up With NetStandard’s Winning Soup

NetStandard > Inside NetStandard > Blue Ribbon Soup Recipe – Warm Up With NetStandard’s Winning Soup

Blue Ribbon Soup Recipe – Warm Up With NetStandard’s Winning Soup

Jan 26, 2012
By NetStandard
Inside NetStandard
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If you know what you’re doing, making soup is not a daunting task.  You select your ingredients knowing which flavor profiles best complement one another, sauté, boil or simmer until ready, and serve to your family for dinner.  Everyone is happy. If you don’t know what you’re doing, your family might prefer take-out.

 

When it comes to IT, our team knows exactly how much of which product and service is needed to provide your business with the recipe for success.  We’ve been managing IT since we opened our doors in 1996 and have the Joy of Computing down to an art.  You know how to run your business; we know how to run your technology.

 

Leo Hart understands IT, and he understands good food which is why his Brazilian Chicken Soup (Canja) with Rice won our annual Soup Contest in November.  Leo, our Technical Sales Team Lead has been solving your business solutions with NetStandard since 2004.  Whether it is soup or servers you need, give Leo a call (913 262 3888), and here’s his winning recipe:

 
Ingredients:


4 cloves of Garlic
Olive Oil
2 Yellow Onions
3 Carrots
3 Celery Stalks
Salt and Pepper
1 Vegetable Bouillon Cube
4qt Chicken Stock
1 Pre Cooked Rotisserie Chicken
3-4 Yukon Gold Potatoes
One Lemon
¾ Cup Pulp Free Orange Juice
Tabasco Sauce
4 Green Onions
Cilantro
Rice

 

Brazilian Chicken Soup (Canja) with Rice
Sauté 4 cloves of garlic in olive oil in a soup pot on low to medium heat, mince 2 yellow onions and add them into the pot with the garlic.  Mince 3 carrots and 3 celery stalks and add them to the pot. Season pot with some salt and pepper and throw in a vegetable bouillon cube. Sweat the garlic, onion, carrot and celery mixture for 5 minutes.

Pour three to four 1qt containers of chicken stock into the pot and cook on high until it boils.

Lower a pre-cooked rotisserie chicken into the pot and let it cook on medium heat for 40 minutes, remove the chicken and place it on a cookie sheet.

Take two forks and begin pulling all the chicken meat from the bones and throw the pulled chicken back into the pot.

Mince 3 to 4 Yukon Gold potatoes and add them into the pot.  Cut a lemon in half and squeeze the juice into the pot and throw the lemon halves into the pot afterwards. Pour a ½ cup to ¾ of a cup of pulp free orange juice into the pot then squirt in 4 or 5 drops of Tabasco sauce.  Simmer on low to medium heat for 30 minutes and add salt and pepper to taste. Mince 4 green onions and add them into the pot, chop up a ¼ bushel of fresh cilantro and sprinkle it on top of each bowl of soup when served.

This soup can be served with or without rice.  Rice will absorb much of the liquid so it’s better to prepare the rice on the side and then add it to each bowl when served.  Cook whatever rice you like best and prepare it however you prefer.