STANDARD RECIPE CARD

Recipe for : Portion Size: Roasted Poblano and Cheddar Soup

Ingredient Yellow onion Roasted Poblanos Veggie Stock Garlic Shredded Cheddar Corn Starch S&P tumeric Cumin Onion powder heavy cream Chalula

julienne roasted & seeded minced

BE CAREFUL!

PROCEDURES:

Sweat onion and poblano in large pot. Add garlic, cumin, tumeric, onion powder, and chalula. Add veggie stock (base and water), and cream. Bring to a boil. Add mixture o cheese and corn starch one handful at a time. (Hot Cheese Is Happy Cheese!!) Pure Reduce heat and simmer. S&P to taste. Strain through a small holed china cap.

CIPE CARD
Date: No. Portion:

Weight 3 large 1 case 2 gallon 2 oz 2 gallons heavily dust cheese TT 1/2 to 1 oz 2T 2T 1 gallon 1/2 cup

o in large pot. Add garlic, cumin, tumeric, onion powder, and k (base and water), and cream. Bring to a boil. Add mixture of ne handful at a time. (Hot Cheese Is Happy Cheese!!) Puree. mer. S&P to taste. Strain through a small holed china cap.