Cheesy Bistro Soup
By spoonswhiskspatulas on March 09, 2011
The weather is cold again so I am in the mood for soup. Normally when the weather get nice out I only have two soups a day, one being chili because we use it on chili dogs, fries and baked potatoes but the weather took a cold turn so today I made chili, vegetable beef and bistro cheese soup, they are thick and stick with you.
We had a half way busy day, not good for me but most restaurants in the area would be happy to have what we have during lunch. Carla had a party of 20 ladies and Steph and Judi took care of the rest of the tables. They are really pushing the desserts this week I have to make aleast 4 aday, The Coconut and Peanut Butter Pie were gone before noon. I will have to post the peanut butter pie on here another day.
I went and looked at a used ice cream/yogurt freezer, I am thinking that is the way to go so if it doesn't work I am not out a bunch of money. Use this old one as a test and see what the market is in our town. I am going to have soft serve yogurt and serveal flavors of hard packed ice cream. I want to have this going the first part of April. Just have to get my husband on board with the idea.
I am looking for some good marketing ideas for my business, any ideas. I know word of mouth is the best and cheapeast, but want to work on some other ideas. Send my your ideas.
Bistro Cheesey Soup
1 gallon chicken stock
4 onions diced
1 stalk celery chopped
4 cups jullianne carrots
5 cups diced potatoes
2 tablespoons salt
1 tablespoon pepper
1 gallon pitcher of dry pasta, not cooked let it cook in the broth
4 lbs Velvetta
2 dashes of Magi seasoning
Mix all in a pan except cheese and let cook till tender, add cheese and melt, season to taste add mild if you need to thin down. We like it thick. Great with homemade bread.