BROCCOLI CHEDDAR SOUP

Instructions

Pre-Preparation

Sourced by Danone North America

Cooked vegetable yields:
Onion, yellow, jumbo: 65%
Green onion: 83%
Carrots: 76%
Broccoli florets and stems: 63%
Potato, peeled: 74%

1. Wash all vegetables.
2. Small dice onion.
3. Thinly slice green onions.
4. Peel and small dice carrots.
5. Cut broccoli into small florets - Keep the stems.
6. Peel and small dice potato.

Preparation

1. Saute onions in oil until soft (5-7 minutes).
2. Add green onions and carrots and saute for another 5-7 minutes.
3. Add broccoli stems, potatoes, water, and salt. Bring to a boil then reduce to a simmer and cook until vegetables are very tender (45-60 minutes).
4. Steam broccoli florets for 1 minute then shock in ice water. Reserve.
5. Once vegetables are tender, puree the soup very well with an immersion blender.
6. Once soup is well blended and smooth, add the cheese one handful at a time while blending with the immersion blender.
7. Once cheese is incorporated, add the yogurt and continue to blend until smooth.
8. Add the broccoli florets just to mix and serve immediately or cool according to HACCP.

Note: If preparing ahead of time or sending to site kithcens - Use 4″ hotel pans (Each pan will weight 10.5# and will contain about 33 servings).

Serving

Serving = 3/4 cup (5.4oz)
Optional: Can serve with dinner roll or other grain item