North Dakota Adult Nutrition

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Broccoli Cheese Soup

Brooke Wojdynski

Cook Time: 30 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Simmer Cook Temp.: 145°F

Nutritional Content

Allergens: milk, wheat, soy

Calories: 150 Kcal

Carbohydrates: 11 g

Protein: 8 g

Total Fat: 9 g

Calcium: 225 mg

Sodium: 190 mg

Ingredients

10 Servings

  • 1.5 oz margarine

  • 3 Tbsp 1 tsp onion, yellow, diced

  • 1/3 cup all purpose flour

  • 1/4 tsp black pepper, ground

  • 1 3/4 tsp chicken base, low sodium, paste

  • 3 1/4 cup 2% milk

  • 1 2/3 cup water

  • 5 oz cheddar cheese, shredded

  • 9.5 oz broccoli, florets, frozen

25 Servings

  • 3.5 oz margarine

  • 1/2 cup onion, yellow, diced

  • 1 cup all purpose flour

  • 1/2 tsp black pepper, ground

  • 1 Tbsp 2 tsp chicken base, low sodium, paste

  • 2 QT 2% milk

  • 1 QT cup water

  • 12 oz cheddar cheese, shredded

  • 1 lb 8 oz broccoli, florets, frozen

50 Servings

  • 6.5 oz margarine

  • 1 cup onion, yellow, diced

  • 2 cup all purpose flour

  • 1 tsp black pepper, ground

  • 3 Tbsp chicken base, low sodium, paste

  • 1 gal 2% milk

  • 2 QT cup water

  • 1 lb 8 oz cheddar cheese, shredded

  • 3 lb broccoli, florets, frozen

100 Servings

  • 13 oz margarine

  • 2cup onion, yellow, diced

  • 1 QT all purpose flour

  • 2 tsp black pepper, ground

  • 1/3 cup chicken base, low sodium, paste

  • 2 gal 2% milk

  • 1 gal cup water

  • 3 lb cheddar cheese, shredded

  • 6 lb broccoli, florets, frozen

Instructions

  1. Wash hands before beginning to prepare & sanitize surfaces and equipment.

  2. In a stock pot or kettle melt margarine. Add onions and saute until tender.

  3. Add flour and pepper. Stir until blended. Cook 5 min stirring often. Add chicken base. Blend in

    milk and water stirring constantly. Reduce heat and cook until thickened, stirring often.

  4. Blend in cheese to soup mixture.

  5. Steam broccoli to tender crisp. Add to soup mixture. Let simmer on low heat for 30 min.

  6. CCP- Maintain: Product held at >135F. Temperature should be taken every 2 hours during holding. * Maintaining at the proper temperature will present no food safety issue: long hot holding times can affect food quality.

  7. CCP- Cool: Product must reach 135F to 70F within 2 hours and 70F to 40F within 4 hours.

  8. CCP- Reheat: To internal temperature of 165F held for at least 15 seconds.

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