Recipe - Puree Mongole (Soup Cond

4 ga WATER; BOILING
1 One half ga WATER
3 ga WATER; COLD
1 1/8 pound CARROTS FRESH
2 pound ONIONS DRY
9 pound BEANS WHITE DRY 2 LB
2 ounce SUGAR; GRANULATED 10 LB
1 pound SOUP GRAVY BASE BEEF
12 One half pound SOUP TOMATO VEG #2 1/2
1 teaspoon PEPPER BLACK 1 LB CN
4 BAY LEAVES

1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD
WATER.

2. COVER PEAS WITH WATER. BRING TO A BOIL.

3. ADD SOUP AND GRAVY BASE, BOILING WATER, HAM TRIMMINGS, ONIONS, CARROTS,
BAY LEAVES, SUGAR AND PEPPER TO PEAS.

4. BRING SOUP MIXTURE TO A BOIL, REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2
HOURS OR UNTIL MUSHY. REMOVE BAY LEAVES.

5. 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 One half HOURS.

2. IN STEP 3, 1 LB 13 OZ (129 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. A4.

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.