Homemade Broccoli and Cheese Soup

Directions

• Finely chop carrots, celery, and onions.
• Melt butter in large pot or steam kettle and sauté carrots, celery and onions.
• Add broccoli and water to pot and bring to a boil.
• Blend cheese sauce into vegetables and heat till warm.
• Add pepper and garlic powder. Based on scaling of recipe, pepper may need to be adjusted to taste.
• To thicken soup: In a separate bowl, whisk equal amount of corn starch in the same amount of some of the cooled soup broth. Then pour corn starch mixture into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly. Heat and stir until soup starts to thicken. CCP: Heat to 165° F or higher for at least 15 seconds.
• Serve: 1 cup (8oz ladle) soup, garnished with 1 Tbsp of cheddar cheese, serve with garden side salad and breadstick.
• HACCP
• CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
• CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
• CCP: Record time and internal temperature of completed recipe on daily log.
• Best Practice: Leftovers can be kept in the refrigerator, in airtight packaging, and used within 6 days from preparation, or frozen (0° F or below) for 60 days, when cooled within 2 hours and reheated to 165. Consider making larger batches to save on preparation time.