Golden Broccoli with Chili Soup

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Golden Broccoli with Chili Soup

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Servings: 50 servings
Course: Main Course, Soup
Cuisine: Five Spice, Vegetarian
Ingredients Method Notes

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
  • 4½ 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

Method
 

  1. Saute onions in 11T of butter and olive oil until golden. Set aside.
  2. In stockpot, add water/powder (or broth), potatoes, celery. Bring to boil. Reduce heat, simmer 10 min.
  3. Add broccoli, onion mixture. Simmer 20-30 minutes until veggies are tender. Add lemon juice.
  4. Process to a course texture. Return to heat.
  5. Begin heating coconut milk and milk to hot.
  6. Make roux with remaining butter, flour. Cook on medium heat until golden. Whisk in hot milk mixture, stirring until thickened.
  7. Add spices, djion, chili paste.
  8. 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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Servings: 2 cups
Course: Sauce
Cuisine: Five Spice
Ingredients Method

Ingredients
  

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

Method
 

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

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