RECIPE DETAILS
Item ID: 1981157
Serving Size: 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 Size: 1 Cup (8 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Soups
Allergens: Milk, Wheat
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
- 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:
- Wash produce as needed.
- Medium dice the carrots, celery, and onions.
Preparation
- In a tilt skillet or kettle set on medium heat, sauté carrots, celery, and onions in oil (second amount).
- Add tomato paste and stir into the vegetables until slightly darkened.
- Add diced tomatoes and pepper, then cook for about 10 minutes.
- Blend the vegetables until smooth using an immersion blender or blender.
- Stir in the vegetable base.
- Add the béchamel sauce and stir to combine.
- Reduce the heat to low to medium-low.
- Add basil and salt, stir to incorporate.
- Continue cooking for an additional 20 minutes to develop flavor and reach a minimum temperature of 140°F.
- 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
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 | 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 |
