Puree Mongole (soup, Cond
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | 100 | Servings | |
INGREDIENTS
| 4 | gl | WATER, BOILING |
| 1 1/2 | gl | WATER |
| 3 | gl | WATER, COLD |
| 1 1/8 | lb | CARROTS FRESH |
| 2 | lb | ONIONS DRY |
| 9 | lb | BEANS WHITE DRY 2 LB |
| 2 | oz | SUGAR, GRANULATED 10 LB |
| 1 | lb | SOUP GRAVY BASE BEEF |
| 12 1/2 | lb | SOUP TOMATO VEG #2 1/2 |
| 1 | t | PEPPER BLACK 1 LB CN |
| 4 | BAY LEAVES |
INSTRUCTIONS
PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATER. COVER PEAS WITH WATER. BRING TO A BOIL. ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS, BAY LEAVES, SUGAR AND PEPPER TO PEAS. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2 HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES. 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 1/2 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, http://www.erols.com/hosey.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 16.7mg
Potassium: 764.5mg
Carbohydrates: 26.5g
Fiber: 6.5g
Sugar: 1.2g
Protein: 9.7g