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Ingredients
- 28 lbs 4 oz chopped spinach, cooked
- 2 gals 1 1/2 qt water
- 14 gals skim milk
- 1 lb 12 oz chicken base
- 9 lbs 8 oz margarine
- 4 lbs 11 oz onions, dice
- 9 lbs 8 oz all-purpose flour
- 11 Tbsp iodized salt
- 2 1/2 tsp ground white pepper
- 2 1/2 tsp ground nutmeg
Directions
- Cook spinach in water until tender. Do not overcook. Drain thoroughly. Alternately, steam spinach to standard operating procedure and drain.
- Melt margarine. Add onions, cook until transparent.
- Add flour, salt, white pepper, and nutmeg to margrine to make a roux. Cook 10 minutes over low heat.
- Gradually add milk to roux mixture, whipping, simmer until thickened (10-15 minutes).
- Add chicken base and spinach, combine.
- Heat to a maximum of 160F (75C). Hold for a maximum of 3 hours in a bain marie or thermotainer.
- Garnish with shredded cheddar cheese and paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 433 servings | |
| Calories 43 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 230mg | 10% |
| Potassium 198mg | 6% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.45g | 4% |
| Protein 4.27g | 7% |
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