Broccoli-Cheese Soup for 50

broccoli-cheese-soup-for-50.md

Broccoli-Cheese Soup for 50

Special Hardware

• 20 quart soup pot
• immersion blender (or a normal blender with plenty of patience and perseverance)

Ingredients

• 1.5 pounds butter
• 2.25 pounds chopped onion
• 1.5 pounds flour
• 1.5 tsp ground nutmeg
• 3 quarts cold chicken stock
• 3 quarts milk
• 3 quarts half-and-half
• 6 pounds broccoli florets
• 4.5 pounds grated cheese
• 2 tbsp kosher salt
• 1 tbsp ground black pepper

Directions

1. Melt butter in soup pot over medium heat
2. Add onions when butter is melted; cook until translucent (around 10 minutes)
3. Add flour, stirring constantly until it darkens slightly and it just starts to smell nutty
4. Stir nutmeg into roux
5. Add cold stock, whisking constantly as it is added
6. Add milk and cream, whisking constantly as they are added
7. Add broccoli
8. Lower heat to medium-low; cook until broccoli is tender (around an hour), stirring occasionally
9. Add cheese, stirring to combine as it melts until fully integrated
10. Stir in salt and pepper
11. Blend to desired consistency

Yields approximately 16 quarts of soup.

Cost

I'll calculate the cost next time I'm at the grocer and update this post.

Scaling

Per 1 pound of broccoli florets:

• 0.25 pounds butter
• 6 ounces chopped onion
• 4 ounces flour
• 0.25 tsp ground nutmeg
• 0.5 quarts chicken stock
• 0.5 quarts milk
• 0.5 quarts half-and-half
• 0.75 pounds grated cheese
• 1 tsp kosher salt
• 0.5 tsp ground black pepper

Yields approximately 10 1 cup servings.