Esta es una exhibición prevé de cómo se va ver la receta de 'Pepper Pot Soup' imprimido.

Receta Pepper Pot Soup
by Global Cookbook

Pepper Pot Soup
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 1/2 quart WATER, Hot
  • 5 gal WATER, BOILING
  • 12 ounce Lowfat milk, DRY NON-FAT L HEAT
  • 1 1/2 lb CELERY FRESH
  • 7 ounce PIMENTOS 7 Ounce
  • 6 lb POTATOES FRENCH FZ
  • 8 ounce ONIONS DRY
  • 1 1/2 lb PEPPER SWT GRN FRESH
  • 8 ounce FLOUR GEN PURPOSE 10LB
  • 1 1/4 lb SOUP GRAVY BASE CHICKEN
  • 1 lb SALAD OIL, 1 GAL
  • 2 tsp PEPPER BLACK 1 LB CN

Direcciones

  1. Saute/fry' VEGETABLES IN SALAD OIL Or possibly SHORTENING 10 Min. Don't BROWN.
  2. REMOVE VEGETABLES FROM FAT; SET FAT ASIDE FOR USE IN STEP 3 AND VEGETABLES ASIDE FOR USE IN STEP 4.
  3. STIR SOUP AND GRAVY BASE IN BOILING WATER TO MAKE STOCK.
  4. BLEND FAT AND FLOUR TOGETHER; STIR Till SMOOTH. Add in Cool ROUX TO STOCK,STIRRING CONSTANTLY. COOK Till BLENDED.
  5. Add in Saute/fry'ED VEGETABLES, POTATOES AND PEPPER. COOK ABOUT 20 Min Or possibly Till VEGETABLES ARE TENDER.
  6. RECONSTITUTE Lowfat milk.
  7. JUST BEFOR SERVING, REMOVE SOUP FROM HEAT; SLOWLY Add in Lowfat milk, STIRRING CONSTANTLY.
  8. Add in PIMIENTOS.
  9. NOTE:
  10. IN STEP 1, 9 Ounce DRY ONIONS A.P. WILL YIELD 8 Ounce Minced ONIONS.
  11. 1 LB 13 Ounce FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 Ounce Minced PEPPERS.
  12. 2 LB 1 Ounce FRESH CELERY A.P. WILL YIELD 1 LB 8 Ounce SLICED CELERY.
  13. NOTE:
  14. IN STEP 1, 1 Ounce (1/3 C.) DEHYDRATED ONIONS AND 3 Ounce (5 C.)
  15. DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A01100) Or possibly 1 LB 2 Ounce Frzn, DICED,GREEN PEPPERS MAY BE USED.
  16. NOTE:
  17. IN STEP 2, 5 GAL BEEF STOCK MAY BE USED. SEE BEEF STOCK RECIPE NO. P00100. IN STEP 4, Add in 4 Ounce (6 TBSP) SALT.
  18. NOTE:
  19. IN STEP 4, 7 LB 3 Ounce FRESH POTATOES A.P. WILL YIELD 6 LB Minced POTATOES.
  20. NOTE:
  21. IN STEP 4, 6 LB Frzn DICED POTATOES MAY BE USED.
  22. NOTE:
  23. IN STEP 7, 1-7 Ounce CN CANNED, Liquid removed PIMIENTOS MAY BE USED.
  24. NOTE:
  25. ONE-D LADLE MAY BE USED. SEE RECIPE NO. A00400.
  26. SERVING SIZE: 1 C. (8 O