Broccoli Cheddar Soup

Instructions

Yields

• Onion: 78%

• Green onion: 83%

• Carrots: 79%

• Broccoli: 81%

• Potato (cooked, peeled): 74%

Pre-Preparation

1. Wash produce as needed.

2. Small dice the onion into ¼″ pieces.

3. Thinly slice green onions.

4. Peel and small dice carrots into ¼″ pieces.

5. Cut broccoli into small florets (reserve stems).

6. Peel and small dice potatoes into ¼″ pieces.

Preparation

1. Sauté onions in oil until soft (5–7 minutes).

2. Add green onions and carrots; sauté for another 5–7 minutes.

3. 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.

4. Steam broccoli florets for 1 minute, then shock in ice water. Reserve.

5. Once vegetables are tender, puree the soup thoroughly with an immersion blender.

6. Gradually add cheese by the handful, continuing to blend with the immersion blender until fully incorporated.

7. Add yogurt and continue to blend until smooth.

8. 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.