Recipe#1052

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

6 lb. asparagus, frozen, finely chopped, cooked, reserve liquid
1 qt. (2 lb) butter or margarine
2 1/4 qt. (2 lb) flour, wheat, pastry, sifted
2 tsp. pepper, black
6 tbsp. (4 oz) salt
4 gal. chicken stock or water and mushroom liquid, hot
2 3/4 qt. (3 lb 4 oz) milk, nonfat, dry
1 3/4 gal. water, warm

INSTRUCTIONS

Drain cooked asparagus. Reserve liquid; set aside. Blend flour, seasonings and fat with the asparagus; stir until smooth. Add reserved liquid to stock. Blend warm roux in stock mixture, stirring constantly. Bring mixture to a boil; reduce heat; simmer 15 minutes. Reconstitute milk and warm water. Add just before serving. Heat to serving temperature. DO NOT BOIL.

NOTE: 1. 1 lb Soup and Gravy base, chicken, may be used with 4 gal water in place of chicken stock. Omit salt and season to taste.
2. 4 gal other types of milk may be substituted for nonfat dry milk and water. Reduce stock or water to 2 gal.