How do you calculate the number of soup shots?
The 1st thing you need to do is find out how many people are attending and how big the soup shots are, how many each person will consume and how many soup choices you need.
Most shot glasses hold around 1 oz or 30 ml and are designed for booze. You probably want to test a few out as they may crack when you add hot liquids to them. You can always warm the shot glass to reduce thermal shock, which may help.
An alternative is to serve the soup in something eatable, like a crusty dinner roll, just sip and chew. Or perhaps a pastry cup. Make your soup nice and thick and not too hot so it is easy to serve and eat.
To buffet or not to have a buffet, is the question.
Serving your soup from a soup cauldron placed on a table may be a good approach. If your guests are responsible adults it could be a low-cost approach. Alturnitavl you hire someone to serve the shots in your kitchen and deliver them to your guests on trays.
I would take this approach if the soup shot were part of a selection of canapes or appetizers before the main sit-down menu.
How to make a soups shot party work?
You can use any similar vegetable like carrots, potatoes, and cauliflower to make a large amount of soup for catering.
Quick, simple pumpkin soup recipe with food cost calculator and video recipe, below.
Please like, share, comment and subscribe, cheers Brendan.
For more ideas on catering soups for an event, also, see How to make soup for a crowd.
Pumpkin Soup, Soup Shot Recipe, Canapes Shots
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
- Stainless Steel Pot
- Chef's Knife
- Knife Sharpener
- Cutting Board
- Robotcoup stick blender
- Shot Glasses
- 30 ml oil vegetable
- 200 g leek trim and wash
- 200 g onion brown, peeled
- 200 g celery washed and trimmed
- 200 g carrot peeled
- 200 g potato peeled
- 1.5 kg pumpkin Japanese, cut, peeled and deseed
- 70 g stock powder chicken
- 10 g nutmeg powder
- 1.5 l water cold
- 2 bay leaf
total food cost
Preparation Time Estimate
- We work off raw weights. Peel and trim pumpkin, cut into medium size pieces.1.5 kg pumpkin
- Warm-up a large heavy-duty stainless steel pot to low. Add vegetable oil.30 ml oil
- Wash and trim the leek and onion, cut up into small slices.200 g leek, 200 g onion
- Sweat the onion and leek in the vegetable oil for 6 minutes.
- Add the carrot, celery, and potato and sweet in oil a further 4 minutes.200 g celery, 200 g carrot, 200 g potato
- Add the rest of the ingredients and simmer for 90 minutes.70 g stock powder, 10 g nutmeg, 1.5 l water, 2 bay leaf
- Remove the bay leaf and blend until smooth.
- Serve in shot glasses around 30ml/1oz in size. Alternatively use a vegetable or pastry case so that the whole mouthful is eatable. This may reduce the volume required. This recipe make around 100 x 30 ml or 1oz shots.
- All recipes are adjustable in the "my recipes" saved recipes planner.