Recipe#1054

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

INGREDIENTS

1 1/2 cups (12 oz) celery, fresh, ground
2 cups (1 lb) onions, dry, finely chopped
2 cups (1 lb) butter or margarine
1 qt. (1 lb 2 oz) flour, wheat, hard
2 bay leaves
1 tbsp (1/4 oz) pepper, black
9 tbsp. (6 oz) salt
1 cup (8 oz) sugar, granulated
1 1/2 cups (3 oz) parsley, fresh, chopped
1 1/4 gal. (9 lb 1 oz or 5-No. 2 1/2 cn) tomato paste, canned
3 gal. water, hot
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
2 3/4 gal water, warm
1/2 tsp. cloves, ground

INSTRUCTIONS

Saute celery and onions in butter or margarine 5 to 7 minutes. DO NOT BROWN. Stir flour and bay leaves, pepper, salt and sugar into vegetables; mix until well blended. Add parsley, tomato paste and 3 gal water; blend, cover and bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Strain if desired. Reconstitute milk and warm water; heat to a simmer. Add cloves, blend well. Just before serving, add tomato mixture gradually to milk, beating vigorously with a wire whip. Heat to serving temperature and serve immediately.

NOTE: 1. When preparing for quantity serving, combine quantities of tomato mixture and milk to serve 100 portions. Keep remaining ingredients over low heat. DO NOT BOIL SOUP.
2. Other types of milk may be used in the place of nonfat dry milk and warm water.