COOKING FOR A CROWD - PEPPER POT SOUP
12 ounces margarine
8 ounces onion, finely chopped
8 ounces green peppers, finely chopped
6 ounces celery, thinly sliced
56 ounces potatoes, diced
5 ounces all-purpose flour
2 1/4 gallons Chicken Stock (or Beef Stock)
1 quart hot milk
1 ounce salt (1 1/2 tbsp)
2 tablespoons pimiento, chopped
SautÃ© vegetables in margarine until lightly browned, about 15 minutes.
Add flour to vegetables and stir until well blended.
Combine stock and milk. Add to vegetable mixture, while stirring. If soup base is used for the stock, taste before adding salt.
Add pimiento. Keep just below boiling point for 30 minutes, stirring frequently.
Yield: 3 gallons
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
This soup is good served with Spaetzles (p. 133). Prepare 1 recipe for 50 servings.
1 oz (1/2 cup) dehydrated onions may be substituted for fresh onions.