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Recipe
Cream Of Asparagus Soup Recipe
| Servings: 100 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 100 servings | |
| Calories 17 | |
| Calories from Fat 4 | 24% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 512mg | 21% |
| Potassium 105mg | 3% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.77g | 1% |
| Protein 2.25g | 4% |
Ingredients Convert Measures
- 2 1/2 gal WATER, Hot
- 4 gal WATER & RESERVED JUICE
- 4 gal STOCK, CHICKEN
- 3 1/4 lb Lowfat milk, DRY NON-FAT L HEAT
- 10 7/8 lb ASPARAGUS FZ
- 2 lb FLOUR GEN PURPOSE 10LB
- 1 lb SOUP GRAVY BASE CHICKEN
- 2 tsp PEPPER BLACK 1 LB CN
Directions
- COOK Frzn ASPARAGUS; DRAIN AND RESERVE LIQUID FOR USE IN STEP 4.
- BLEND FAT, FLOUR, SALT, AND PEPPER To create PASTE. Add in ASPARAGUS; STIR TOBLEND WELL.
- Add in STOCK TO RESERVED LIQUID TO MAKE 4 GAL. BLEND Hot PASTE Mix INTOHOT STOCK Mix, STIRRING CONSTANTLY.
- BRING TO A BOIL; REDUCE HEAT; SIMMER 15 Min.
- RECONSTITUTE Lowfat milk. Add in JUST BEFORE SERVING.
- HEAT TO SERVING TEMPERATURE. Don't BOIL.
- SERVING SIZE: 1 C.
