RECIPE DETAILS
Item ID: SO080
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: SO080
Serving Description: 1 Cup (8oz.)
Food Category: Soup, Sauces, Gravy, and Dressings
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Yield Factors -
Carrots: 76%
Celery: 74%
Onion: 78%
Canned diced tomatoes: 66%
Make bechamel sauce:
1. Make the Roux:
a. Heat butter and oil (first ingredient amount) in tilt skillet until melted then add flour.
b. Continuously whisk until a blonde roux is achieved being very careful not to overcook.
2. Combine the roux with cold milk and water in a saucepan or skillet.
3. Once the roux and liquid are combined, whisk until thickened and simmering.
Prep the vegetables:
1. Dice the carrots, celery, and onions.
Preparation
1. Saute carrots, celery, and onions in oil (second ingredient amount) over medium heat.
2. Add tomato paste and stir into vegetables until slightly darkended.
3. Add diced tomatoes and pepper and cook for 10 minutes.
4. Burr mix the vegetables until smooth.
5. Add/Stir in the vegetable base.
6. Add in the bechamel sauce and stir in.
7. Reduce heat to low to medium-low.
8. Add in the basil and salt and stir to incorporate into soup.
9. Continue cooking to for an additional 20 minutes to fully develop flavor.
Serving
Serving = 1 Cup (8oz)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 1.125 | Meat/Meat Alternative: 0 | Calories: 144.47 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 15.22% | |
| Red Orange: 1 | Grains: 0 | Sodium: 117.75 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0.125 |
