RECIPE DETAILS
Item ID: 1981157
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1981157
Serving Description: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups
Allergens: Milk, Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Carrots: 76%
-
Celery: 83%
-
Onion: 78%
Pre-Preparation
Make Béchamel Sauce:
-
Make the roux:
a. Heat butter and oil (first amount) in a tilt skillet until melted, then add flour.
b. Whisk continuously until a blonde roux is achieved, being careful not to overcook. -
Combine the roux with cold milk and water in a saucepan or skillet.
-
Whisk until thickened and simmering. Hold hot.
Prep the vegetables:
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Wash produce as needed.
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Medium dice the carrots, celery, and onions.
Preparation
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In a tilt skillet or kettle set on medium heat, sauté carrots, celery, and onions in oil (second amount).
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Add tomato paste and stir into the vegetables until slightly darkened.
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Add diced tomatoes and pepper, then cook for about 10 minutes.
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Blend the vegetables until smooth using an immersion blender or blender.
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Stir in the vegetable base.
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Add the béchamel sauce and stir to combine.
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Reduce the heat to low to medium-low.
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Add basil and salt, stir to incorporate.
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Continue cooking for an additional 20 minutes to develop flavor and reach a minimum temperature of 140°F.
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Hold hot until service at 140°F or higher.
Serving
Serving size: 1 cup (8oz)
Suggested serving utensil: ladle
Recipe Source
Boulder Valley School District
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 1 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 171.00 kcal |
| Total Fat | 10.70 gm |
| Saturated Fat | 2.93 gm |
| Trans Fat | 0.00* gm |
| Sodium | 289.92 mg |
| Carbohydrates | 14.52 gm |
| Fiber | 1.85 gm |
| Sugars | 2.45* gm |
| Added Sugars | 0.00* gm |
