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cream of vegetable soup Recipe

by DCMH
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1 vote | 1041 views
Servings: 50
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Ingredients

Cost per serving $0.26 view details
  • 1/2 cup vegetable oil
  • 4 cups peeled and diced mirepoix: onions
  • 2 cups leeks, washed, trimmed, split and diced
  • 2 cups washed aand diced celery
  • 2 cups washed peeled and diced carrots
  • 1 cup roux ( or as needed)
  • 3 gallons warm milk (heated in steamer)
  • 1 gallon water
  • 2 cups vegetable base
  • salt and white pepper
  • 3 tsp grounded nutmeg

Directions

  1. In hot tilt grill add mirepoix and sweat oonions until they are transluccent then set aside (can prep a day ahead).
  2. Puree vegetables in a food prcessor.
  3. Place water in tilt grill, add vegetable base. Then add roux to thicken.
  4. Add pureed vegetables then finish with warmed milk.
  5. Add nutmeg and salt and white pepper as needed.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 50 servings
Calories 181  
Calories from Fat 104 57%
Total Fat 11.62g 15%
Saturated Fat 5.61g 22%
Trans Fat 0.06g  
Cholesterol 28mg 9%
Sodium 165mg 7%
Potassium 356mg 10%
Total Carbs 11.63g 3%
Dietary Fiber 0.1g 0%
Sugars 12.77g 9%
Protein 7.82g 13%

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