PUREE MONGOL SOUP (205)    RECIPE (114)

• PEAS, DRY, SPLIT, GREEN
  QUANTITY:   4
  ASSOCIATED NUTRIENT:   PEAS, SPLIT, DRY, CKD WO SALT
  NUTRIENT AMOUNT IN LBS.:   4
• MARGARINE, SALTED, BULK
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   1
• FLOUR, GENERAL PURPOSE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   1
• MILK, DRY, NONFAT
  QUANTITY:   1.875
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1.875
• WATER, COLD
  QUANTITY:   1.9375
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   16.1975
• WATER, TAP
  QUANTITY:   5
  ASSOCIATED NUTRIENT:   WATER
• CELERY CRESCENTS, FRESH
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CELERY, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   1
• ONIONS, DEHYD, CHOPPED
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   ONIONS, DEHYDRATED, FLAKED
  NUTRIENT AMOUNT IN LBS.:   .125
• SALT
  QUANTITY:   .1875
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .1875
• BAY LEAVES, WHOLE
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   BAY LEAF, CRUMBLED
• TOMATOES, CND
  QUANTITY:   8.25
  ASSOCIATED NUTRIENT:   TOMATOES, CND, REG PK, ALL STYLES
  NUTRIENT AMOUNT IN LBS.:   8.25
• CABBAGE, FRESH
  QUANTITY:   1.5
  ASSOCIATED NUTRIENT:   CABBAGE, RAW
  NUTRIENT AMOUNT IN LBS.:   1.2
• CARROTS, CND, SLICED OR DICED
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CARROTS, CND, REG PK
  NUTRIENT AMOUNT IN LBS.:   1

1) SOAK PEAS IN TAP WATER OVERNIGHT.  DRAIN OFF ONE HALF AMOUNT OF
   5 MINUTES.
6) ADD COOKED VEGETABLES AND PUREED MIXTURE TO WHITE SAUCE.  MIX TO
   DISTRIBUTE.  HEAT THOROUGHLY BEFORE SERVING.
7) NOTE:  STRAIN OR BLENDERIZE FOR PUREED DIET.
   WATER AND RETAIN FOR STEP 4.
2) ADD CELERY, ONIONS, SALT AND BAY LEAF TO PEAS.  COOK SLOWLY FOR 2
   HOURS OR UNTIL PEAS ARE TENDER.
3) ADD TOMATOES TO ABOVE MIXTURE.  COOK 30 MINUTES LONGER.  PUREE
   MIXTURE AND RETAIN FOR STEP 6.
4) CHOP CABBAGE AND CARROTS AND COOK IN RESERVED LIQUID FROM STEP 1.
5) RECONSTITUTE MILK USING COLD WATER.  COMBINE MARGARINE AND FLOUR
   TO FORM ROUX.  ADD RECONSTITUTED MILK TO ROUX.  COOK TOGETHER FOR