North Dakota Adult Nutrition

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Cream of Broccoli Soup

Cook Time: 50-60 Min.

Serving Size: 6 fl oz Makes: 10/25/50/100 Servings Cook Method: Cook Cook Temp.: 135°F


Nutritional Content

Allergens: milk, wheat, soy

Calories: 110 Kcal

Carbohydrates: 12 g

Protein: 6 g

Total Fat: 5 g

Calcium: 175mg

Sodium: 150 mg


Ingredients

10 Servings

  • 3 Tbsp 1 tsp yellow onion, diced

  • 1.5 oz margarine

  • 3 Tbsp 1 tsp all purpose flour

  • 1/4 tsp white pepper

  • 1 Tbsp chicken base, low sodium, paste

  • 1 2/3 cup water

  • 1 1/4 QT 2% milk

  • 1 lb broccoli florets, frozen

25 Servings

  • 1/2 cup yellow onion, diced

  • 3.5 oz margarine

  • 1/2 cup all purpose flour

  • 1/2 tsp white pepper

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

  • 1 QT water

  • 3 QT 2% milk

  • 2 lb 8 oz broccoli florets, frozen

50 Servings

  • 1 cup yellow onion, diced

  • 6.5 oz margarine

  • 1 cup all purpose flour

  • 1 tsp white pepper

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

  • 2 QT water

  • 1 Gal 3 cup 2% milk

  • 5 lb broccoli florets, frozen

100 Servings

  • 2 cup yellow onion, diced

  • 13 oz margarine

  • 2 cup all purpose flour

  • 2 tsp white pepper

  • 2/3 cup chicken base, low sodium, paste

  • 1 Gal water

  • 3 Gal 2% milk

  • 10 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 sauté 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. 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.

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

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

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