Fall Chili
| Shelf Life: | n/a |
| Portion/Serving: | 1 each |
| Revision Date: | Feb 1, 2013 |
|
Notes
Wearing foodservice gloves. |
|
Ingredients
| 12 | oz. | Fall chili, sub recipe |
| 2 | oz. | Tomato fennel jam topping, sub recipe |
Equipment
- Ladle
- Foodservice gloves
Preparation
To reheat: in the bag it was stored, bring soup to the proper internal temper of 185°F for 15 minutes in a water bath before transferring and holding at 165°F.
- Ladle 12 ounces of hot soup into the to-go container and place lid on top.
- Serve immediately with the tomato fennel jam topping in a solo cup.
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