Food Service Search Staff

INGREDIENTS:3 ounces olive oil
2 heads garlic, minced
4 cups Spanish onion, minced
12 cups chicken stock
7 3/4 cups white wine
2 bunches fresh basil, chopped
1 #10 can Dunbars Roasted Red Pepper, puréed
2 Tbsp. salt
2 Tbsp. white pepper
7 cups half-and-halfDIRECTIONS:Sauté garlic and onion in olive oil until tender. Add chicken stock and reduce by half. Add wine and reduce by half. Add basil and puréed peppers. Season with salt and pepper. Purée in blender, food processor or use an immersion blender.

In a separate pot, heat the half-and-half. Combine mixtures and heat to 160°F. Adjust seasoning if necessary.SERVINGS:2 gallonsPHOTO CREDIT:Photo Credit: DUNBARS