10 ounces margarine
10 ounces onions, finely chopped
12 ounces all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
3 ounces chicken base
3 quarts water
1 1/2 gallons milk
40 ounces processed cheese, coarsely shredded
4 pounds broccoli cuts, frozen
Servings: 50 / Yield: 3 gallons
1. Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.
2. Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.
3. Stir in chicken base, then add water and milk, stirring constantly. Reduce heat and cook until thickened, stirring often.
4. Add cheese and stir until melted.
5. Steam broccoli until just tender. Chop, if necessary. Add to cheese mixture and heat to 180°F.
1 1/4 oz (2/3 cup) dehydrated onions, rehydrated in 1 cup water, may be substituted for fresh onions.
Vegetable base may be substituted for chicken base.
VARIATION:
Broccoli Swiss Soup. In a steam-jacketed kettle, combine 1 lb chopped onions, 10 oz chopped celery, and 10 oz margarine. Sauté vegetables until tender. Stir in 10 oz flour, 1 tsp white pepper, and 2 tsp salt. Cook 5-10 minutes, stirring often. Using a wire whip, gradually stir in 1 1/2 gal milk, 1 3/4 qt water, and 4 oz vegetable or chicken base. Reduce heat and cook until thickened, stirring constantly. Add 2 lb 12 oz shredded processed Swiss cheese. Stir until cheese melts. Add 5 lb 8 oz frozen broccoli cuts that have been steamed only until beginning to soften. Heat to 180°F. Makes 3 gal. Salt may need to be adjusted depending on the amount of salt in the vegetable or chicken base.
10 ounces onions, finely chopped
12 ounces all-purpose flour
1 tablespoon salt
1 teaspoon black pepper
3 ounces chicken base
3 quarts water
1 1/2 gallons milk
40 ounces processed cheese, coarsely shredded
4 pounds broccoli cuts, frozen
Servings: 50 / Yield: 3 gallons
1. Melt margarine in steam-jacketed or other large kettle. Add onions and sauté until tender.
2. Add flour and seasonings. Stir until blended. Cook for 5 minutes, stirring often.
3. Stir in chicken base, then add water and milk, stirring constantly. Reduce heat and cook until thickened, stirring often.
4. Add cheese and stir until melted.
5. Steam broccoli until just tender. Chop, if necessary. Add to cheese mixture and heat to 180°F.
1 1/4 oz (2/3 cup) dehydrated onions, rehydrated in 1 cup water, may be substituted for fresh onions.
Vegetable base may be substituted for chicken base.
VARIATION:
Broccoli Swiss Soup. In a steam-jacketed kettle, combine 1 lb chopped onions, 10 oz chopped celery, and 10 oz margarine. Sauté vegetables until tender. Stir in 10 oz flour, 1 tsp white pepper, and 2 tsp salt. Cook 5-10 minutes, stirring often. Using a wire whip, gradually stir in 1 1/2 gal milk, 1 3/4 qt water, and 4 oz vegetable or chicken base. Reduce heat and cook until thickened, stirring constantly. Add 2 lb 12 oz shredded processed Swiss cheese. Stir until cheese melts. Add 5 lb 8 oz frozen broccoli cuts that have been steamed only until beginning to soften. Heat to 180°F. Makes 3 gal. Salt may need to be adjusted depending on the amount of salt in the vegetable or chicken base.
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