This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate spring’s harvest together!
Spring is here, awakening possibilities for the new incoming harvest! Winter staples like carrots, parsnips, and potatoes continue to be available from storage. Asparagus starts to sprout up, signaling the beginning of the growing season. In springtime, we have delicious herbs like chives, parsley, and lavender ready to season our dishes. Fresh garlic becomes available, and onions are still stored up for use. Leafy greens, ranging from our mild lettuces to spicy arugula, and including fan favorites such as kale, collards, and spinach, add color to our diets. Fiddleheads grace our plates, and maple syrup is in season, dripping from tree to tongue with a few short steps in between.
Cream of Broccoli Soup
Dark Green Vegetable Requirement
100 servings, K-5 (3/4 cup)
10 lbs broccoli, chopped
1 3/4 lbs onions, chopped
3/4 lb celery, chopped
2 1/3 c. chicken base
2 gal milk
3 c. flour
1 c. butter
salt and pepper, to taste
- Sauté onions and celery in butter.
- Add chicken base and flour, and stir to incorporate.
- Add cold milk and heat soup up so it thickens together. Do not boil, to avoid curdled milk.
- Add broccoli and reheat the soup to 165°F.
- Purée the soup with an immersion blender or in batches in a blender.
- Add salt and pepper, to taste.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from Project Bread: A Fresh Approach to Ending Hunger