GROOTMAAT SOP

Vegetable Beef Soup (for 30)
4 (46 oz.) cans plain tomato juice
1 (46 oz.) can water
3 (20 oz.) pkg. frozen mixed vegetables
1 small cooked chuck roast (with beef broth)
2 tsp. salt
3/4 tsp. pepper
2 1/2 Tbsp. sugar
1 1/2 c. dry macaroni
2 lb. potatoes, diced and cooked

Cut roast into bite-size chunks and mix all ingredients
(except macaroni and cooked potatoes). Simmer for approximately
8 hours. Turn heat off. Add dry macaroni and cooked
potatoes. Let stand for 1 hour.
Yields (9.5 liters) 2 1/2 gallons; 30 (300ml) servings 

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POTATO CHOWDER

50 servings

750g  margarine

1 c. flour

4kg  potatoes, peeled and sliced, weigh after peeling

2 c. water

1lt  sliced fresh onions

4 plus 3lt milk

1 lt celery, finely chopped

1 lt shredded carrots

1/4 c. chopped fresh parsley

Sauté onions in margarine until clear but not brown.

Add flour and blend. Add milk and let come to a boil, stir in parsley.

Steam potato, celery and carrots until tender. Add to cream sauce.

Salt to taste.  Makes 50 servings.

Variation:  1 lb. cooked diced bacon can be added to the soup.

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Butternut Squash Soup for 100 (7 oz portions; 210g portions)
I used this recipe as an appetizer served in Irish Coffee mugs. Great to make ahead and freeze, on the day of event just heat and serve. This will take one person about 6 hours to makehttp://lekkerreseptevirdiejongergeslag.blogspot.com/2014/04/grootmaat-sop.html
13 Butternut squash
4 cups Orange Juice
2 cups brown sugar
4 tbsp cinnamon
2 tsp nutmeg
1 tsp cloves
¼ cup butter
6 Granny Smith Apples
2 Sweet Onions (Vidalia or Texas Sweet)
12 leeks (white only)
10 L Chicken Stock
2 cups cream or whole milk
Garnish with a dolop sour cream

Equipment
2 large roasting pans
2 very large stock pots
hand blender

Peel and dice butternut squash and put into 2 large roasting pans. Preheat oven for 450F. While oven's warming, add orange juice, brown sugar, cinnamon, nutmeg, and cloves. Mix so that all pieces are evenly coated. Cover with foil and lid. Bake for 1 hour. Meanwhile, dice leeks (white only), onions, peel and dice apples. Over medium heat in large heavy bottomed stock pot, melt butter until about half melted and add veggies and salt and sautee until very tender. (about 20 minutes) Do not let the mixture brown! Split mixture into the 2 pots and add chicken stock. Once butternut squash is done (make sure the pieces are very soft). Add squash (not liquid) to pots. Simmer for 10 minutes. Let cool a little (about 15 min) and blend until very smooth with hand blender. If too thick, add more chicken stock. (keep in mind that the soup thickens as it cools) Add cream (or milk). Freeze if serving for later or just heat and serve.

Recipe submitted by Leila who has this comment: When I was looking for a recipe for 100 people I was having a hard time trying to find recipe. When I did a google search, your site came up and I appreciated the advice. Here is a recipe that I used for my son's christening to serve 100 people and thought you might be interested.