Source: U.S. Department of Defence
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Pepper Pot Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 019 00
PEPPER POT SOUP
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
97 cal
11 g
3g
5g
1 mg
1228 mg
38 mg
Ingredient
Weight
Measure
Issue
SHORTENING,VEGETABLE,MELTED
14-1/2 oz
2 cup
ONIONS,FRESH,CHOPPED
8 oz
1-3/8 cup
8-7/8 oz
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
1-1/2 lbs
1 qts 1-5/8 cup
2 lbs
CELERY,FRESH,SLICED
BEEF BROTH
5 gal
8-7/8 oz
2 cup
FLOUR,WHEAT,GENERAL PURPOSE
POTATOES,FRESH,PEELED,CUBED
6 lbs
1 gal 3/8 qts
7-3/8 lbs
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
MILK,NONFAT,DRY
6-5/8 oz
2-3/4 cup
WATER,WARM
3-1/8 lbs
1 qts 2 cup
PIMIENTO,CANNED,DRAINED,CHOPPED
6-3/4 oz
1 cup
Method
1 Saute vegetables in salad oil, shortening or olive oil 10 minutes. Do not brown. Remove vegetables from fat; set aside for use in
Step 3 and vegetables aside for use in Step 4.
2 Prepare broth according to package directions.
3 Blend fat and flour together; stir until smooth. Add roux to broth, stirring constantly. Cook until blended.
4 Add sauteed vegetables, potatoes and pepper. Cook about 20 minutes or until vegetables are tender. CCP: Internal temperature
must reach 165 F. or higher for 15 seconds.
5 Reconstitute milk.
6 Just before serving, remove soup from heat; slowly add milk, stirring constantly.
7 Add pimientos. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/pepper_pot_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 97 cal |
| Carbohydrates: | 11 g |
| Protein: | 3g |
| Fat: | 5g |
| Cholesterol: | 1 mg |
| Sodium: | 1228 mg |
| Calcium: | 38 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| SHORTENING,VEGETABLE,MELTED | 14-1/2 oz | 2 cup | |
| ONIONS,FRESH,CHOPPED | 8 oz | 1-3/8 cup | 8-7/8 oz |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| CELERY,FRESH,SLICED | 1-1/2 lbs | 1 qts 1-5/8 cup | 2 lbs |
| BEEF BROTH | 5 gal | ||
| FLOUR,WHEAT,GENERAL PURPOSE | 8-7/8 oz | 2 cup | |
| POTATOES,FRESH,PEELED,CUBED | 6 lbs | 1 gal 3/8 qts | 7-3/8 lbs |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| MILK,NONFAT,DRY | 6-5/8 oz | 2-3/4 cup | |
| WATER,WARM | 3-1/8 lbs | 1 qts 2 cup | |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 6-3/4 oz | 1 cup |
| Method: | |
|
1 Saute vegetables in salad oil, shortening or olive oil 10 minutes. Do not brown. Remove vegetables from fat; set aside for use in Step 3 and vegetables aside for use in Step 4. 2 Prepare broth according to package directions. 3 Blend fat and flour together; stir until smooth. Add roux to broth, stirring constantly. Cook until blended. 4 Add sauteed vegetables, potatoes and pepper. Cook about 20 minutes or until vegetables are tender. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. 5 Reconstitute milk. 6 Just before serving, remove soup from heat; slowly add milk, stirring constantly. 7 Add pimientos. CCP: 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