Creole Soup
Recipe No. 527 from the U.S. Army's WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 527 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Beef stock — 6¼ gallons (25 No. 56 dippers)
Onions, diced — 1½ pounds (1½ No. 56 dippers)
- Peppers, green, chopped — 6 ounces (½ mess kit cup)
- Tomatoes — 1½ No. 10 cans
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — (⅓ mess kit spoon)
- Spaghetti — 1½ pounds
Directions
- Prepare beef stock (recipe No. 519); heat.
- Combine hot stock, onions, green peppers, tomatoes, salt and pepper; mix well.
- Break spaghetti into small pieces; wash. Add to other ingredients.
- Cover and heat to boiling point; reduce heat and simmer about 1 hour. Stir occasionally to prevent spaghetti from sticking to bottom of pan.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Beef stock — 2 qt Onions, diced — 2 oz Peppers, green, chopped — ½ oz Tomatoes — 1½ cups Salt — about 1 tsp Pepper — scale to taste ((⅓ mess kit spoon)) Spaghetti — 2 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 527, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.