Creole soup

100 Servings

Ingredients

Quantity Ingredient
6 gallons WATER
1 quart TOMATO PASTE #2 1/2
2 pounds ONIONS DRY
2 pounds PEPPER SWT GRN FRESH
3 quarts SPAGHETTI
3½ cup SOUP GRAVY BASE BEEF
½ cup SALAD OIL; 1 GAL
2 teaspoons PEPPER BLACK 1 LB CN

Directions

1. SAUTE' ONIONS AND PEPPERS IN SALAD OIL OR MELTED SHORTENING 5 MINUTES IN STEAM-JACKETED KETTLE OR STOCK POT. STIR OCCASIONALLY.

2. RECONSTITUTE SOUP AND GRAVY BASE. ADD TO SAUTE'ED PEPPERS AND ONIONS.

ADD PEPPER, SPAGHETTI AND TOMATO PASTE. STIR; BRING TO A BOIL; REDUCE HEAT; SIMMER 30 MINUTES.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED ONIONS, AND 2 LB 7 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 2 LB CHOPPED PEPPERS.

NOTE: 2. IN STEP 1, 4 OZ (1⅓ CUPS) DEHYDRATED ONIONS AND 5 ½ OZ (1 QT) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) OR 2 LB FROZEN, DICED, GREEN PEPPERS MAY BE USED.

NOTE: 3. IN STEP 2, 1 LB 8 OZ VERMICELLI MAY BE USED FOR SPAGHETTI.

NOTE: 4. IN STEP 2, 1 ¼-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED FOR TOMATO PASTE.

5. ONE-D LADLE MAY BE USED. SEE RECIPE N0. A-4 Recipe Number: P00300

SERVING SIZE: 1 CUP (8 O

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

Downloaded from Glen's MM Recipe Archive, .

Related recipes