BROCCOLI SWISS SOUP

10 Portions

1/3 Cup Chopped Fresh Onions
1/3 Cup Chopped Celery
1/4 Cup Melted Margarine

Combine in large saucepan or Dutch oven. Saute vegetables until fragrant.

1/4 Cup plus 3 Tablespoons All-Purpose Flour
1/8 Teaspoon Ground White Pepper

Stir in. Cook over medium low heat for 20-30 minutes, stirring often with whisk. Turn off heat.

1 Quart Homogenized Milk
1 Cup plus 2 Tablespoons Chicken Broth

Stir in gradually, mixing with whisk. Cook until slightly thickened, stirring constantly.

7 Ounces Shredded Swiss Cheese

Add. Stir until cheese melts.

14 Ounces Frozen Broccoli Cuts

Thaw. Steam just to heat. Do not drain. Add to soup. Heat to 170-180•F. Serve immediately.

This recipe compliments of Kansas State University Dining Services

This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen.


		Close