KD Poppa's Wholesale Division
The wholesale division of KD Poppas Is called KD Soups. Supplying the freshest soups to all local St Louis restaurants, KD Soups offers a wide variety to choose from. The menu is seasonal, offering heartier, heavier soups in the fall and winter and lighter and even some chilled soups in the spring and summer.
Wholesale Soup Menu
All Soups Priced by the Gallon
CHICKEN STOCKAsparagus Potato Leek $25Broccoli 3 Cheese $20 Broccoli Cheddar $20 Cream of Asparagus $25 Cream of Broccoli $20 Cream of Tomato $20 Cream of Wild Mushroom $25 Creamy Onion $20 French Onion $20 Roasted Corn Chowder $20 Sun Dried Tomato Bisque $22 Tomato Basil $20 Wild Mushroom and Wild Rice $25 VEGETARIANBlack Bean $19Garden Vegetable $18 “Veggie” Chili $20 CHILLED SPRING/SUMMERMarket(all completely vegetarian) Cucumber Dill Gazpacho Mixed Berry with Mint Strawberry Summer Melon |
BEEF, POULTRY, OR PORKChicken and Corn Bisque $22Chicken and Sausage Gumbo $24 Chicken and Wild Rice $22 Chicken Noodle $20 Cream of Chicken and Rice $22 Mushroom Beef Barley $22 Split Pea and Smoked Ham $22 Tomato Basil w/ Chicken and Rice $22 Vegetable Beef $20 SEAFOODCorn and Crab Chowder $24Corn and Shrimp Bisque $26 Crab Asparagus Bisque $25 New England Clam Chowder $24 Seafood Gumbo $28 Shrimp Bisque $26 CHILIS3 Bean & Beef $24Chicken and Black Bean $22 Turkey $26 |
All of my soups are priced reasonably, allowing each customer to easily resell for a profit. There is minimal labor involved to prepare and the consistency of each soup is outstanding. No more worries about whether this week’s Mushroom Beef Barley will taste the same as last weeks. All my soups are created from recipes I developed over time, and will leave your customers smiling.
Wholesale Soup Reheating Instructions
Soups are delivered fresh and should be refrigerated upon receipt
All soups must be heated until they reach a temperature of 145 Degrees.
A double boiler is the recommended method for heating soup:
Simply place desired amount of soup in a Bain Marie and place in pot with water on stove.
Bring water to boil, making sure to stir soup while also keeping water level in pot to an adequate level.
Soup is ready to serve when internal temperature reaches 145 degrees with a properly calibrated meat thermometer.
Before taking temperature of soup, be sure to give it one last stir so heat is distributed evenly.
Chef’s Notes
Although most of my soups are thick enough and seasoned enough to serve as is, depending on your tastes, a thickening agent (roux, slurry, etc) and some salt and pepper may be added to your liking. When adding roux, be sure to cook long enough to allow soup to thicken properly. Throughout service, soup will reduce and thicken so be sure to thin with appropriate stock to desired consistency. You can re-heat soups in the microwaveable containers delivered to you. Be sure to loosen lid and stir frequently making sure soup reaches 145 degrees before serving.
Upon purchase of my soup, your establishment accepts full responsibility and liability for the proper re-heating of product according to above instructions.
