Source: U.S. Department of Defence
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Creole Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 003 00
CREOLE SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
69 cal
10 g
3g
2g
1 mg
1535 mg
17 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
2-1/8 lbs
1 qts 2 cup
2-1/3 lbs
PEPPERS,GREEN,FRESH,CHOPPED
2 lbs
1 qts 2 cup
2-3/8 lbs
SHORTENING,VEGETABLE,MELTED
3-5/8 oz
1/2 cup
BEEF BROTH
6 gal
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
SPAGHETTI NOODLES,DRY
1-1/2 lbs
1 qts 2-1/2 cup
TOMATO PASTE,CANNED
2-1/3 lbs
1 qts
Method
1 Saute onions and peppers in salad oil, melted shortening or olive oil for 5 minutes in steam-jacketed kettle or stock pot. Stir
occasionally.
2 Prepare stock according to directions.
3 Break spaghetti into 2-inch pieces. Add stock to sauteed peppers and onions. Add pepper, spaghetti, and tomato paste. Stir and
bring to a boil; reduce heat and simmer 30 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold
for service at 140 F. or higher.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 69 cal |
| Carbohydrates: | 10 g |
| Protein: | 3g |
| Fat: | 2g |
| Cholesterol: | 1 mg |
| Sodium: | 1535 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 2-1/8 lbs | 1 qts 2 cup | 2-1/3 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 2 lbs | 1 qts 2 cup | 2-3/8 lbs |
| SHORTENING,VEGETABLE,MELTED | 3-5/8 oz | 1/2 cup | |
| BEEF BROTH | 6 gal | ||
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| SPAGHETTI NOODLES,DRY | 1-1/2 lbs | 1 qts 2-1/2 cup | |
| TOMATO PASTE,CANNED | 2-1/3 lbs | 1 qts |
| Method: | |
|
1 Saute onions and peppers in salad oil, melted shortening or olive oil for 5 minutes in steam-jacketed kettle or stock pot. Stir occasionally. 2 Prepare stock according to directions. 3 Break spaghetti into 2-inch pieces. Add stock to sauteed peppers and onions. Add pepper, spaghetti, and tomato paste. Stir and bring to a boil; reduce heat and simmer 30 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence