Golden Broccoli with Chili Soup

Golden Broccoli with Chili Soup

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Course: Main Course, Soup
Cuisine: Five Spice, Vegetarian
Year: 2002
Servings: 50 servings

Ingredients

  • 64 cups broccoli (sliced)
  • 9 onions (fine dice)
  • 10 cups potatoes (peeled and diced)
  • 5 stalks celery
  • 2 gallons water (scant – or veggie broth)
  • 7 Tablespoons veggie powder for stock (substitute veggie broth with above)
  • 1 cup lemon juice
  • 4 cups coconut milk (hot!)
  • 5 cups milk
  • 15½ Tablespoons butter (11T and 4½T)
  • Tablespoons olive oil
  • 3 Tablespoons Dijon mustard
  • 1 teaspoon cayenne
  • 1 Tablespoon black pepper
  • 4 Tablespoons chili paste w/garlic
  • 3 Tablespoons salt (or to taste)
  • 7 Tablespoons flour
  • 1 pint cream
  • Lemon-Coconut Cream½

Instructions

  • Saute onions in 11T of butter and olive oil until golden. Set aside.
  • In stockpot, add water/powder (or broth), potatoes, celery. Bring to boil. Reduce heat, simmer 10 min.
  • Add broccoli, onion mixture. Simmer 20-30 minutes until veggies are tender. Add lemon juice.
  • Process to a course texture. Return to heat.
  • Begin heating coconut milk and milk to hot.
  • Make roux with remaining butter, flour. Cook on medium heat until golden. Whisk in hot milk mixture, stirring until thickened.
  • Add spices, djion, chili paste.
  • Mix milk mixture into soup. Bring back to simmer. Taste and adjust for salt. Add lemon-coconut cream for garnish.

Notes

It is estimated that 64 cups of raw broccoli reduces to 5-6 cups when processed.
As such, this appears to make a little more than 3 gallons, which is approximately 50 1 cup servings.

Lemon-Coconut Cream

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Course: Sauce
Cuisine: Five Spice
Year: 2002
Servings: 2 cups

Ingredients

  • 1 cup whipping cream
  • 1 cup coconut milk
  • 2 teaspoons lemon peel powder

Instructions

  • Whip cream and milk together with whisk until thick.
  • Add lemon peel powder, whisk into whipped cream.

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