Frank's Recipes! Cream of Asparagus Soup for 100

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Cream of Asparagus Soup for 100

Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

12-No. 300 can (10 lb 14 oz) asparagus, canned, finely chopped, reserve liquid
1 quart (2 lb) butter or margarine
2 1/4 quart (2 lb) flour, wheat, pastry, sifted
2 teaspoon pepper, black
6 tablespoon (4 oz) salt
4 gallon chicken stock or water and mushroom liquid, hot
2 3/4 quart (3 lb 4 oz) milk, nonfat, dry
1 3/4 gallon water, warm

Drain asparagus. Reserve liquid; set aside. Blend flour, seasonings and fat with the
asparagus; stir until smooth. Add reserved liquid to stock. Blend warm roux in stock
mixture, stirring constantly. Bring mixture to a boil; reduce heat; simmer 15 minutes.
Reconstitute milk and warm water. Add just before serving. Heat to serving temperature.
DO NOT BOIL.

NOTE:
1 lb Soup and Gravy base, chicken, may be used with 4 gallon water in place of chicken
stock. Omit salt and season to taste.

4 gallon other types of milk may be substituted for nonfat dry milk and water. Reduce
stock or water to 2 gallon