Caldo de Verdura
yield
30 Qts
servings
expiration date
5 days
ADDITIONAL PREP RECIPE
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ingredients
- 2 lb Carrots, Large diced
- 5.5 lb Spanish onions , large diced
- 1 lb Celery, large diced
- 1 lb Leeks large diced
- 1 cup Tomato Paste
- 2.5 lb Tomato Chopped
- 0.5 qt White Wine
- 0.25 cup Black peppercorn
- 0.25 oz Thyme, Fresh
- 1 Bay Leaf
- 5 oz chopped Garlic
- 1 cup Blended Olive Oil
- 35 qts water
- 1.5 oz Kosher Salt
- 2 Whole Lemons sliced 1/4 thin
- 0.25 oz fine diced Rosemary
sourcing
PROCEDURE
- Heat rondeau until very hot over high flame. Add blended olive oil, onions, carrots, celery and cook it until deep color develops
- Add the tomato paste, garlic and leeks and cook until slight color develops and very soft then lower heat to medium flame
- Deglaze pan with the white wine, add the chopped tomato and reduce the liquid by half
- Add water and bring to a boil
- Lower heat, add all herbs and black peppercorns and simmer for 4 hours
- Turn off heat and add lemon slice and kosher kosher salt and allow to rest for 20 minutes
- Strain into cambro, chill with an ice wand then label and store in walk-in
CRITICAL CONTROL POINT
VIDEO