Esta es una exhibición prevé de cómo se va ver la receta de 'Cream of Spinach Soup' imprimido.

Receta Cream of Spinach Soup
by DCMH

Cream of Spinach Soup
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 433

Ingredientes

  • 28 lbs 4 oz chopped spinach, cooked
  • 2 gals 1 1/2 qt water
  • 14 gals skim milk
  • 1 lb 12 oz chicken base
  • 9 lbs 8 oz margarine
  • 4 lbs 11 oz onions, dice
  • 9 lbs 8 oz all-purpose flour
  • 11 Tbsp iodized salt
  • 2 1/2 tsp ground white pepper
  • 2 1/2 tsp ground nutmeg

Direcciones

  1. Cook spinach in water until tender. Do not overcook. Drain thoroughly. Alternately, steam spinach to standard operating procedure and drain.
  2. Melt margarine. Add onions, cook until transparent.
  3. Add flour, salt, white pepper, and nutmeg to margrine to make a roux. Cook 10 minutes over low heat.
  4. Gradually add milk to roux mixture, whipping, simmer until thickened (10-15 minutes).
  5. Add chicken base and spinach, combine.
  6. Heat to a maximum of 160F (75C). Hold for a maximum of 3 hours in a bain marie or thermotainer.
  7. Garnish with shredded cheddar cheese and paprika.