Broccoli Cheese Soup

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Broccoli Cheddar Soup | 135 | oz (wt) |
- Recipe Instructions:
- TOOLS: cut safe scissors, whisk, stock pot, rubber spatula
- STORAGE: 2 x 2 qt. cambro with cambro lid
- HOLD TIME: Hot Table = 8hours / Cooler = 2 days / Freezer = 30 days YIELD: 128 fl oz.
- QUALITY INDICATOR: creamy thick texture, brightly colored from the cheese and broccoli bits.
- NOTES: Low volume stores can divide this into 1L cambros. This is to ensure freshness of product.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Fill a stock pot 3/4 full with water and bring to a boil.(CCP3)
- 2. Once water is boiling add a bag of the soup to the water. Bring water back to a boil. (Note: DO NOT cut open the bag of soup) (CCP3)
- 3. Move the bag of soup around the boiling pot of water until the soup reaches 165F or more, maintaining for at least 15 seconds or more. (CCP3)
- HOT HOLDING:
- 1. Reheat soup to an internal temperature of 165F/74C. (CCP6)
- 2. Place soup into 1/3rd insert and place in the hot table and cover with lid and hold at 140F/60C until use. (CCP1) NOTE: Check soup quality throughout the day.
- COLD STORAGE :
- 1. Pour soup into cambro, place into an ice bath and let cool to 35F-40F/3.5C-4C. (CCP4)
- 2. Label, date and place in cooler 35F-40F/3.5C-4C until use. (CCP1)
-
IMPORTANT NOTE:
- When checking the temperature of the soup in the bag DO NOT puncture the bag with your temp probe. Fold the bag over the temp probe
- this will give you an accurate reading without having to puncture the bag for it.
- Check soup quality throughout the day.
- Allergy Information
- TBD