| Yield 1X: | 16.00 | pc | Allergens: | ||
| Portion: | 3 | pc | Garlic | ||
| Portions: | 5.3 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.16.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Celery hearts, trimmed (each) | 4.00 | 8.00 | 12.00 | |||
| Garlic, crushed | 0.50 | 1.00 | 1.50 | |||
| Salt and pepper mix | ||||||
| Chicken broth | 4 | 8 | 12 | |||
| Bay leaf (each) | 2.00 | 4.00 | 6.00 | |||
| Fresh thyme (bunch) | 0.25 | 0.50 | 0.75 |
Trim and cut celery heads as shown. Place into a suitable pot to poach. Add the garlic, bay leaf, and fresh thyme, then pour the chicken broth over to cover.
Bring to a boil, then reduce to a slow simmer. Cover, and cook until tender, about 12 minutes. Remove from the cooking liquid, and reserve liquid for celery soup. Transfer to a low storage container in a single row and allow to cool. When cool, cover tightly, label, date, and initial. Store refrigerated.