Frank's Recipes! Cream of Tomato Soup for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cream of Tomato Soup for 100

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

1 1/2 cups (12 oz) celery, fresh, ground
2 cups (1 lb) onions, dry, finely chopped
2 cups (1 lb) butter or margarine
1 quart (1 lb 2 oz) flour, wheat, hard
2 bay leaves
1 tablespoon (1/4 oz) pepper, black
9 tablespoon (6 oz) salt
1 cup (8 oz) sugar, granulated
1 1/2 cups (3 oz) parsley, fresh, chopped
1 1/4 gallon (9 lb 1 oz or 5-No. 2 1/2 can) tomato paste, canned
3 gallon water, hot
8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
2 3/4 gallon water, warm
1/2 teaspoon cloves, ground

Saute celery and onions in butter or margarine 5 to 7 minutes. DO NOT BROWN. Stir flour
and bay leaves, pepper, salt and sugar into vegetables; mix until well blended. Add
parsley, tomato paste and 3 gallon water; blend, cover and bring to a boil. Reduce heat and
simmer 20 minutes, stirring occasionally. Strain if desired. Reconstitute milk and warm
water; heat to a simmer. Add cloves, blend well. Just before serving, add tomato mixture
gradually to milk, beating vigorously with a wire whip. Heat to serving temperature and
serve immediately.

NOTE:
When preparing for quantity serving, combine quantities of tomato mixture and milk
to serve 100 portions. Keep remaining ingredients over low heat. DO NOT BOIL SOUP.

Other types of milk may be used in the place of nonfat dry milk and warm water.