Charles Howse
TVWBB Wizard
Hello, and Happy Thanksgiving, Christmas and New Years to everyone!!
I found a recipe that serves 4, but I need to serve 6 - 8.
In a perfect world, I would just double every ingredient and it would work great.
But all recipes are not created equal.
This is White Bean & Ham Soup by Rachael Ray
I've made it before for 4, and it's VERY GOOD.
Do we think just doubling each ingredient is correct?
Are there any hard and fast rules for this sort of thing that I might not be aware of?
There are recipe web sites where you can adjust the number of servings and it changes the ingredient amounts automatically, but most of them that I've seen just multiply the original amount by the new number of servings.
Ingredients
2 meaty smoked ham hocks (about 1 1/2 lbs.)
1 pound dried white beans, such as great northern or cannellini
2 quarts low-sodium chicken broth
4 ribs celery, chopped
8 ounces carrots, cut crosswise into rounds
1 large onion, chopped
1 head garlic, halved crosswise
12 sprigs thyme, plus picked leaves for garnishing
Salt and pepper
1 loaf crusty bread, sliced
Preparation
1. In a large slow cooker, combine the ham hocks, beans, broth, celery, carrots, onion, garlic and thyme sprigs. Cover and cook on low until the beans are tender, about 5 hours.
2. Discard the thyme stems. Using tongs, remove the ham hocks and shred the meaty parts; discard the skin, fat and bones. Using the back of a spoon, mash the garlic halves against the side of the slow cooker to squeeze the soft cloves out and stir into the soup; discard the skins. Return the shredded ham back to the slow cooker and season with salt and pepper. Ladle the soup into bowls, garnish with the thyme leaves and serve with the bread.
I found a recipe that serves 4, but I need to serve 6 - 8.
In a perfect world, I would just double every ingredient and it would work great.
But all recipes are not created equal.
This is White Bean & Ham Soup by Rachael Ray
I've made it before for 4, and it's VERY GOOD.
Do we think just doubling each ingredient is correct?
Are there any hard and fast rules for this sort of thing that I might not be aware of?
There are recipe web sites where you can adjust the number of servings and it changes the ingredient amounts automatically, but most of them that I've seen just multiply the original amount by the new number of servings.
Ingredients
2 meaty smoked ham hocks (about 1 1/2 lbs.)
1 pound dried white beans, such as great northern or cannellini
2 quarts low-sodium chicken broth
4 ribs celery, chopped
8 ounces carrots, cut crosswise into rounds
1 large onion, chopped
1 head garlic, halved crosswise
12 sprigs thyme, plus picked leaves for garnishing
Salt and pepper
1 loaf crusty bread, sliced
Preparation
1. In a large slow cooker, combine the ham hocks, beans, broth, celery, carrots, onion, garlic and thyme sprigs. Cover and cook on low until the beans are tender, about 5 hours.
2. Discard the thyme stems. Using tongs, remove the ham hocks and shred the meaty parts; discard the skin, fat and bones. Using the back of a spoon, mash the garlic halves against the side of the slow cooker to squeeze the soft cloves out and stir into the soup; discard the skins. Return the shredded ham back to the slow cooker and season with salt and pepper. Ladle the soup into bowls, garnish with the thyme leaves and serve with the bread.