Cheddar Broccoli Soup (EDR)

Ingredients

7 bags of Broccoli Florets (trimmed)

1 bag of Diced Onion

2 lbs of Butter

2 cups of Minced Garlic

4 1/2 gal of Heavy Cream

1 1/2 gal of 2% Milk

2 gal of Hot Water

1 tub of Veggie Base

1 cup of Lemon Juice

1 1/2 cups of Salt

1 cup of Onion Powder

1/2 cup of Paprika

1/3 cup of Granulated Garlic

1/4 cup of Thyme

3 tbsp of Turmeric

2 tbsp of Black Pepper

1 qt of Grated Parmesan

2 qts of Shredded Cheddar

1 1/2 qts of Cornstarch

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Directions

Trim and cut broccoli into bite sized pieces (keep 2 bags worth separate from the rest)
Place a large aluminum pot onto large soup burner and turn burner on high.
Add in butter and let melt.
Add in onions and sauté for five minutes.
Add minced garlic, onion powder, paprika, thyme, granulated garlic, turmeric, salt and black pepper. Stir well to combine.
In a separate container, mix together 2 gal of Hot Water and 1 tub of Veg Base. Set aside to add later.
Add in 2 bags worth of broccoli & the veg base/hot water mixture.
Bring to a boil.
Use large immersion blender and blend until broccoli is finely broken up.
Add in heavy cream and only 1 gal of 2% Milk, stir frequently.
In a separate container, whisk together the remaining 2 qts of 2% milk with the 1 1/2 gal of cornstarch and set aside.
When soup starts boiling, use a large whisk to stir soup and slowly add the cornstarch slurry.
Shut off heat and whisk in grated Parmesan and shredded cheddar.
Grab 5 4” full pans and place approximately one bag of broccoli into each pan and evenly distribute soup into pans.
Label “Broccoli Cheddar (Veg, Gf) & the date”
Cool in blast chiller.