| Yield 1X: | 104.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, dairy | ||
| Portions: | 17.3 | ||||
| Shelf life: | 4 days | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 3 | X | 5 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Butter, whole | 2.00 | 6.00 | 10.00 | |||
| Garlic, minced | 1.00 | 3.00 | 5.00 | |||
| Onion, sliced | 8.00 | 1 | 8.00 | 2 | 8.00 | |
| Celery, sliced | 1 | 3 | 5 | |||
| Chicken broth | 5 | 15 | 25 | |||
| Potato, peeled and sliced | 1 | 4.00 | 3 | 12.00 | 6 | 4.00 |
| Spinach | 2.00 | 6.00 | 10.00 | |||
| Cream | 8.00 | 1 | 8.00 | 2 | 8.00 |
Carefully measure and prepare all ingredients.
Heat the butter in a suitable pot, and add the garlic. Sizzle for 30 seconds, then add the onion and celery. Reduce the heat, and cover the pot. Sweat until the vegetables are soft. Add the broth and potatoes, and bring to a boil. Reduce to a simmer, and cook for 30 minutes.
Remove from the heat, and add the spinach. Puree using an immersion blender or vita prep.
Pass through the chinois. Add the cream and correct seasoning.
Chill using an ice bath and ice wand. Cover, label, date, and initial. Store refrigerated.
Garnish with chopped chives.