Name: Cream of Asparagus Soup
Ingredients: 2 1/2 ga WATER; WARM; 4 ga WATER & RESERVED JUICE; 4 ga STOCK; CHICKEN; 3 1/4 lb MILK; DRY NON-FAT L HEAT; 10 7/8 lb ASPARAGUS FZ; 2 lb FLOUR GEN PURPOSE 10LB; 1 lb SOUP GRAVY BASE CHICKEN; 2 ts PEPPER BLACK 1 LB CN

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			100	Servings

INGREDIENTS

2 1/2	ga	WATER; WARM
4	ga	WATER & RESERVED JUICE
4	ga	STOCK; CHICKEN
3 1/4	lb	MILK; DRY NON-FAT L HEAT
10 7/8	lb	ASPARAGUS FZ
2	lb	FLOUR GEN PURPOSE 10LB
1	lb	SOUP GRAVY BASE CHICKEN
2	ts	PEPPER BLACK 1 LB CN

INSTRUCTIONS

1.  COOK FROZEN ASPARAGUS; DRAIN AND RESERVE LIQUID FOR USE IN STEP 4.
2.  BLEND FAT, FLOUR, SALT, AND PEPPER TO FORM PASTE.  ADD ASPARAGUS;
STIR TO
BLEND WELL.
3.  ADD STOCK TO RESERVED LIQUID TO MAKE 4 GAL.  BLEND WARM PASTE MIXTURE
INTO
HOT STOCK MIXTURE, STIRRING CONSTANTLY.
4.  BRING TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES.
5.  RECONSTITUTE MILK.  ADD JUST BEFORE SERVING.
6.  HEAT TO SERVING TEMPERATURE.  DO NOT BOIL.
Recipe Number: P01401
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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