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, .

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