Recipe Source: Danone North America
RECIPE DETAILS
Item ID: 1801521
Serving Size: ¾ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
RECIPE DETAILS
Item ID: 1801521
Serving Size: ¾ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups, Vegetarian, Gluten Free
Allergens: Milk
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Onion: 78%
- Green onion: 83%
- Carrots: 79%
- Broccoli: 81%
- Potato (cooked, peeled): 74%
Pre-Preparation
- Wash produce as needed.
- Small dice the onion into ¼″ pieces.
- Thinly slice green onions.
- Peel and small dice carrots into ¼″ pieces.
- Cut broccoli into small florets (reserve stems).
- Peel and small dice potatoes into ¼″ pieces.
Preparation
- Sauté onions in oil until soft (5–7 minutes).
- Add green onions and carrots; sauté for another 5–7 minutes.
- Add broccoli stems, potatoes, water, and salt. Bring to a boil, then reduce to a simmer and cook until vegetables are very tender, about 45–60 minutes.
- Steam broccoli florets for 1 minute, then shock in ice water. Reserve.
- Once vegetables are tender, puree the soup thoroughly with an immersion blender.
- Gradually add cheese by the handful, continuing to blend with the immersion blender until fully incorporated.
- Add yogurt and continue to blend until smooth.
- Stir in broccoli florets just before service or proceed to cooling.
Note: If preparing ahead or shipping to site kitchens, use 4″ hotel pans (Each pan will weigh ~10.5 lb and yield ~33 servings).
Serving
Serving size: ¾ cup (5.4 oz) Serving suggestion: serve soup with a dinner roll or other grain item. We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | ⅜ cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | ⅛ cups |
| Vegetables, Other | ⅛ cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 208.71 kcal |
| Total Fat | 11.65 gm |
| Saturated Fat | 6.50 gm |
| Trans Fat | 0.00* gm |
| Sodium | 372.00 mg |
| Carbohydrates | 16.05 gm |
| Fiber | 3.22 gm |
| Sugars | 4.21 gm |
| Added Sugars | 0.00* gm |
