Tomato - Rice Soup
Ingredients:
| 5 lb. |
Uncle Ben’s rice, pre-cooked, set aside |
| 7 lb. |
Onions, sliced |
| 3 lb. |
Celery, diced |
| 5 lb. |
Carrots, sliced |
| 3 lb. |
Butter |
| 2 lb. |
Flour |
| 2-No.10 cans |
Tomato puree |
| 4-No.10 cans |
tomatoes |
| 12 gal. |
Chicken stock or water |
| |
Cornstarch slurry if needed |
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Salt and pepper to taste |
Method:
- In a steam kettle melt the butter and sauté the onions, celery and carrots until soft.
- Add the flour to make a roux and cook for 5 minutes.
- Add the tomato puree, diced tomatoes and stock or water and bring to the boil. Simmer for 35 minutes.
- Check the consistency and seasoning.
- Add some of the cooked rice to each Bain Marie and ladle in the soup.
Source: Chef Keith Hammerich, CCSF
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