100 ounces potatoes, medium diced
8 ounces margarine
1 pound onions, finely chopped
10 ounces flour
2 quarts water
4 ounces chicken base
1 teaspoon white pepper
1 pound celery, chopped
1 1/2 ounces salt
1 pound roasted red peppers, cut into 1/4x1/2-inch strips
5 quarts milk
Servings: 50
1. Using a steamer or other steam equipment, steam potatoes until tender. Hold for later step.
2. In a steam-jacketed kettle or large stockpot, sauté vegetables until tender.
3. Add flour to vegetables. Stir with wire whip to combine. Cook for 5-10 minutes. Turn off heat.
4. Add water, base, and seasonings to roux, stirring constantly. Cook until mixture thickens.
5. Add steamed potatoes (from earlier step) and Roasted Red Peppers to onion, celery, and water mixture. Heat to 185°F.
A frozen roasted pepper blend can be substituted for the Roasted Red Peppers. When using frozen roasted vegetables, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
Green, orange, or yellow bell peppers can be substituted for some or all of the red bell peppers.
Vegetable base can be substituted for the chicken base. Adjust salt as required.
6. Add milk slowly to potato mixture. Stir constantly to combine. Heat to 180°F.
8 ounces margarine
1 pound onions, finely chopped
10 ounces flour
2 quarts water
4 ounces chicken base
1 teaspoon white pepper
1 pound celery, chopped
1 1/2 ounces salt
1 pound roasted red peppers, cut into 1/4x1/2-inch strips
5 quarts milk
Servings: 50
1. Using a steamer or other steam equipment, steam potatoes until tender. Hold for later step.
2. In a steam-jacketed kettle or large stockpot, sauté vegetables until tender.
3. Add flour to vegetables. Stir with wire whip to combine. Cook for 5-10 minutes. Turn off heat.
4. Add water, base, and seasonings to roux, stirring constantly. Cook until mixture thickens.
5. Add steamed potatoes (from earlier step) and Roasted Red Peppers to onion, celery, and water mixture. Heat to 185°F.
A frozen roasted pepper blend can be substituted for the Roasted Red Peppers. When using frozen roasted vegetables, place in a single layer on a baking sheet and heat in a 375°F oven until heated through (discard liquid that accumulates).
Green, orange, or yellow bell peppers can be substituted for some or all of the red bell peppers.
Vegetable base can be substituted for the chicken base. Adjust salt as required.
6. Add milk slowly to potato mixture. Stir constantly to combine. Heat to 180°F.
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