CARROT SOUP

Ingredients

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED,PRECUT 5 lbs 1 gal 7/8 qts
CARROTS,FRESH,CHOPPED,PRECUT 12 lbs 2 gal 2-5/8 qts
CELERY,FRESH,SLICED,PRECUT 2 lbs
VEGETABLE BROTH 6 gal
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
RICE,JASMINE 4 lbs

Method

1 Spray steam-jacketed kettle with non-stick cooking spray.
2 Add onions, celery and carrots. Cook 10 minutes, stirring frequently.
3 Prepare vegetable broth according to manufacturer's instructions. Add to onions, celery, and carrots. Add black pepper. Bring to a
boil. Add rice.
4 Simmer 30 minutes. Stir vigorously with a wire whip to break up rice. CCP: Internal temperature must reach 165 F. for 15
seconds. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
70 cal 14 g 2 g 1 g 0 mg 285 mg 30 mg

Portion

8 Ounces

Yield

100


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