Pepper pot soup

Yield: 100 Servings

Measure Ingredient
1½ quart WATER; WARM
5 gallons WATER; BOILING
12 ounces MILK; DRY NON-FAT L HEAT
1½ pounds CELERY FRESH
7 ounces PIMENTOS 7 OZ
6 pounds POTATOES FRENCH FZ
8 ounces ONIONS DRY
1½ pounds PEPPER SWT GRN FRESH
8 ounces FLOUR GEN PURPOSE 10LB
1¼ pounds SOUP GRAVY BASE CHICKEN
1 pounds SALAD OIL; 1 GAL
2 teaspoons PEPPER BLACK 1 LB CN

1. SAUTE' VEGETABLES IN SALAD OIL OR SHORTENING 10 MINUTES. DO NOT BROWN.

REMOVE VEGETABLES FROM FAT; SET FAT ASIDE FOR USE IN STEP 3 AND VEGETABLES ASIDE FOR USE IN STEP 4.

2. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.

3. BLEND FAT AND FLOUR TOGETHER; STIR UNTIL SMOOTH. ADD COLD ROUX TO STOCK,

STIRRING CONSTANTLY. COOK UNTIL BLENDED.

4. ADD SAUTE'ED VEGETABLES, POTATOES AND PEPPER. COOK ABOUT 20 MINUTES OR UNTIL VEGETABLES ARE TENDER.

5. RECONSTITUTE MILK.

6. JUST BEFOR SERVING, REMOVE SOUP FROM HEAT; SLOWLY ADD MILK, STIRRING CONSTANTLY.

7. ADD PIMIENTOS.

NOTE: 1. IN STEP 1, 9 OZ DRY ONIONS A.P. WILL YIELD 8 OZ CHOPPED ONIONS.

1 LB 13 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS.

2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ SLICED CELERY.

NOTE: 2. IN STEP 1, 1 OZ (⅓ CUP) DEHYDRATED ONIONS AND 3 OZ (5 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 1 LB 2 OZ FROZEN, DICED,

GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 5 GAL BEEF STOCK MAY BE USED. SEE BEEF STOCK RECIPE NO. P00100. IN STEP 4, ADD 4 OZ (6 TBSP) SALT.

NOTE: 4. IN STEP 4, 7 LB 3 OZ FRESH POTATOES A.P. WILL YIELD 6 LB CHOPPED POTATOES.

NOTE: 5. IN STEP 4, 6 LB FROZEN DICED POTATOES MAY BE USED.

NOTE: 6. IN STEP 7, 1-7 OZ CN CANNED, DRAINED PIMIENTOS MAY BE USED.

NOTE: 7. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: P01900

SERVING SIZE: 1 CUP (8 O

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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