Source: U.S. Department of Defence
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Cream of Broccoli Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 014 01
CREAM OF BROCCOLI SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
128 cal
14 g
6g
6g
16 mg
1156 mg
117 mg
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
4 gal
CHICKEN BROTH
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 128 cal |
| Carbohydrates: | 14 g |
| Protein: | 6g |
| Fat: | 6g |
| Cholesterol: | 16 mg |
| Sodium: | 1156 mg |
| Calcium: | 117 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence