PEPPERPOT SOUP (121)    RECIPE (114)

Name Value
NAME PEPPERPOT SOUP
INGREDIENT
PRINT RECIPE YES
COST/PORTION .032
NUMBER OF PORTIONS 100
DIRECTIONS
1) COMBINE BASE AND TAP WATER TO FORM STOCK.
2) COOK VEGETABLES IN COLD WATER UNTIL TENDER.
3) COMBINE MARGARINE AND FLOUR TO FORM ROUX.  ADD STOCK AND COOK UNTIL SMOOTH.
4) ADD TOMATOES AND THE COOKED VEGETABLES.  BRING TO BOIL.  REDUCE HEAT.
5) ADD SEASONINGS.
NOT: STRAIN OR BLENDERIZE FOR PUREED DIET.
PORTION SIZE 6-FLOZ
PREPARATION TIME 100 MIN
EQUIPMENT
SERVING UTENSIL 6-OZ LADLE
DEFAULT CATEGORY SOUP
SYNONYM A-90