CREAM OF BROCCOLI SOUP

Ingredients

Ingredient Weight Measure Issue
BROCCOLI,FROZEN,CHOPPED 10 lbs 1 gal 2-2/3 qts
ONIONS,FRESH,CHOPPED 12-2/3 oz 2-1/4 cup 14-1/8 oz
BUTTER 1-3/8 lbs 2-3/4 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-7/8 lbs 1 qts 3 cup
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
CHICKEN BROTH 4 gal
MILK,NONFAT,DRY 1-1/3 lbs 2 qts 1 cup
WATER,WARM 12-1/2 lbs 1 gal 2 qts

Method

1 Thaw and chop broccoli. Set aside for use in Step 5.
2 Saute onions in butter or margarine until onions are tender. Do not remove onions from fat.
3 Blend fat with onions, flour and pepper to form a roux.
4 Prepare stock according to package directions. Gradually blend hot stock mixture into roux stirring constantly until smooth.
5 Add broccoli. Bring to a boil; reduce heat; simmer 15 minutes.
6 Reconstitute milk. Add to soup.
7 Heat to serving temperature. DO NOT BOIL. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for
service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
128 cal 14 g 6 g 6 g 16 mg 1156 mg 117 mg

Portion

1 Cup

Yield

100


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