Puree mongole (soup, cond
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | gallons | WATER; BOILING |
| 1½ | gallon | WATER |
| 3 | gallons | WATER; COLD |
| 1⅛ | pounds | CARROTS FRESH |
| 2 | pounds | ONIONS DRY |
| 9 | pounds | BEANS WHITE DRY 2 LB |
| 2 | ounces | SUGAR; GRANULATED 10 LB |
| 1 | pounds | SOUP GRAVY BASE BEEF |
| 12½ | pounds | SOUP TOMATO VEG #2 1/2 |
| 1 | teaspoon | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES | |
Directions
1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER.
2. COVER PEAS WITH WATER. BRING TO A BOIL.
3. ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS, BAY LEAVES, SUGAR AND PEPPER TO PEAS.
4. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2½ HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES.
5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER, IF NEEDED, FOR A THINNER CONSISTENCY.
NOTE: 1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT, COVERED AND ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 ½ HOURS.
2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM.
3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ GRATED CARROTS.
4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A-4.
Recipe Number: P02301
SERVING SIZE: 1 CUP (8 O
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .