TOMATO BOUILLON

Ingredients

Ingredient Weight Measure Issue
CELERY,FRESH,CHOPPED 4 lbs 3 qts 3-1/8 cup 5-1/2 lbs
ONIONS,FRESH,CHOPPED 4 lbs 2 qts 3-3/8 cup 4-1/2 lbs
WATER,BOILING 16-3/4 lbs 2 gal
BEEF BROTH 2 gal 2 qts
JUICE,TOMATO,CANNED 21-3/8 lbs 2 gal 2 qts
PEPPER,BLACK,GROUND 1/8 oz 1/8 tsp

Method

1 Combine celery, onions and boiling water. Simmer 30 minutes; strain; discard vegetables; reserve broth for Step 3.
2 Prepare broth according to package directions.
3 Combine reserved vegetable broth, beef broth, tomato juice and pepper. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 May be served with croutons. Prepare 1/2 recipe Croutons, Recipe No. D 016 00.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
35 cal 7 g 2 g 0 g 0 mg 974 mg 25 mg

Portion

1 Cup

Yield

100


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