Source: U.S. Department of Defence
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Tomato Bouillon
Source: U.S. Department of Defence | |
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 SOUPS No.P 005 00
TOMATO BOUILLON
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
35 cal
7g
2g
0g
0 mg
974 mg
25 mg
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
2 gal 2 qts
BEEF BROTH
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.
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https://theodora.com/recipies/soups/tomato_bouillon.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 35 cal |
| Carbohydrates: | 7g |
| Protein: | 2g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 974 mg |
| Calcium: | 25 mg |
| 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. |
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