PEPPERPOT SOUP (121)    RECIPE (114)

• SOUP AND GRAVY BASE, BEEF
  QUANTITY:   2
• TOMATOES, CND
  QUANTITY:   2.125
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   2.125
• WORCESTERSHIRE SAUCE
  QUANTITY:   .03906
  ASSOCIATED NUTRIENT:   WORCESTERSHIRE SAUCE
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• PEPPER, BLACK, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .01563
• WATER, TAP
  QUANTITY:   4.25
  ASSOCIATED NUTRIENT:   WATER
• PEPPERS, GREEN, DEHYD, DICED
  QUANTITY:   .21875
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .125
• CARROTS, FRESH, DICED
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CARROTS, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• CELERY, CHOPPED FRESH
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• WATER, COLD
  QUANTITY:   .5
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   4.18
• MARGARINE, SALTED, BULK
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   .5625
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .5625
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .5625

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.