|Serving Sizes by Weight||Serving Sizes by Volume||Serving Each |
|Recipe Total Yield |
|2 gal, 2 qt |
|20 lb |
|Analysis||Meat / Meat Alternate (oz)||Grains / Breads (Servings)||Vegetables / Fruits (Cups) |
|Ingredients||Instruction||As Purchased||Prepped by Weight||Prepped by Volume||Prepped Each |
|Vegetable Oil||4 Tbsp||2 oz||4 Tbsp|| |
|Onion, Yellow||Sliced||6.6 lb||6 lb||1 gal, 3.25 qt|| |
|Celery||Sliced||7.3 BUNCH(32 OZ)||5 lb||1 gal, 2.88 qt|| |
|Garlic, Fresh||Peeled, whole||1.5 oz||1.25 oz||4 Tbsp|| |
|WATER||8 lb||1 gal|| |
|Soup Base, Vegetable ||4 oz||4 oz|| |
|Milk, 1 %||1 gal||8 lb||1 gal|| |
|Salt, Kosher||0.6 oz||0.6 oz||1 Tbsp|| |
|Black Pepper, Ground||0.3 oz||0.3 oz||1 tsp|| |
|Corn Starch||8 oz||8 oz|| |
|WATER||1 lb||1 pt|| |
- Over low-medium heat, saute the onions, celery and whole garlic cloves in vegetable oil until tender.
- Heat 1 gal of water to dissolve soup base and make chicken stock.
- Add enough chicken stock to cover vegetables and simmer for 15 minutes.
- With immersion blender, puree vegetables and stock until fine consistency.
- Add the remaining chicken stock, remaining water, and milk. Return to a simmer for 1/2 hours more.
- Taste for seasoning and add salt and pepper as needed.
- Combine the water and cornstarch and whisk together to form a slurry.
- With the sauce at a simmer, slowly whisk in the slurry. Sauce should thicken within a few minutes (sauce will thicken at 200F).
- Do NOT return sauce to a boil or cook longer than a few minutes after it has thickened, or it may thin our again.
- If you are planning to freeze sauce, freeze it unthickened and thicken just before use.