| || || |
|Cream Of Potato Soup||1 (50 oz.) can|| |
|Water||1 (50 oz.) can|| |
|Broccoli, florets, blanched||1 lb. 12 oz.|| |
|Mushrooms, sliced thin 1/4", sauteed||13 oz.|| |
|Swiss cheese, shredded||13 oz.|| |
|Bacon, cooked and crumbled||2 oz.|| |
|Sour cream||3 oz.|| |
|Chives, fresh, chopped fine||1/2-1/2 oz.|| ||1. Prepare all ingredients and set up station.|
2. Mix soup with water, heat to 165 degrees. Hold hot for service.
For each serving:,
- Ladle 8 oz hot soup into a 10 oz bowl.
- Top soup with: 1/2 cup broccoli, 1/4 cup sliced mushrooms, 1/4 cup shredded Swiss cheese, 1 tsp. crumbled bacon, 1 tsp. sour cream, 1 tsp. chopped chives
|COOLING: CCP: Cool to 70ºF. or lower within 2 hours and from 70ºF. to 40ºF. within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into icebath, immerse pans into ice up to product level and stir frequently. Cover and label product.|
REHEATING: CCP: Reheat to 165ºF. or higher for 15 seconds, within 2 hours.