Recipe Source: YOGRT
  • 1
  • 3/4
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 3/4 cup or 5.4 oz weight
  • Nutrition Link: 80420
  • Food Category: Soup recipes
  • HACCP Process Category: SameDay


Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Sourced by Danone North America

    Cooked vegetable yields:
    Onion, yellow, jumbo: 65%
    Green onion: 83%
    Carrots: 76%
    Broccoli florets and stems: 63%
    Potato, peeled: 74%

    Use 4" hotel pans, 3 per 100 servings, and 10.5# weight per pan, 33 portions per pan

    Wash all vegetables and:
    Chop onion
    Slice green onions
    Peel and dice carrots
    Dice broccoli
    Peel and dice potato

  • Preparation Instructions:

    1. Saute onions in oil until soft (5-7 minutes)
    2. Add green onions and carrots and sautee 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 (45-60 minutes)
    4. Steam broccoli florets for 1 minute then shock in ice water. Reserve
    5. Once vegetables are tender, puree the soup very well with an immersion blender.
    6. Once soup is well blended and smooth, add cheese, one handful at a time while blending immersion blender
    7. Once cheese is incorporated, add yogurt and continue to blend until smooth
    8. Add florets just to mix and serve immediately or cool according to HACCP

  • Serving Instructions:

    Serve with 6 fl. oz spoodle (3/4 cup)
    Can serve with dinner roll or other grain item

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.75 Meat/Meat Alternative: 1 Calories: 189.7
Dark Green: 0.375 Milk: 0 Sat. Fat: 30.11%
Red Orange: 0 Grains: 0 Sodium: 342.25
Legumes: 0
Starchy: 0.125
Other: 0.125
Additional: 0.125

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