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Recipe Archives

Creole Soup for 100


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Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

1 1/2 cups (12 oz) butter or margarine
1 1/2 quart (2 lb) onions, dry, chopped
1 1/2 quart (2 lb) peppers, sweet, fresh, chopped
6 gallon stock, beef or chicken
2 teaspoon pepper, black
4 1/2 tablespoon (3 oz) salt
3 quart (1 lb 8 oz) spaghetti, 2-inch pieces
1 quart (2 lb 8 oz or 1 1/4-No. 2 1/2 can) tomato paste, canned

Saute onions and peppers in butter or margarine 5 minutes; stir occasionally. Add stock
and remaining ingredients to sauteed vegetables. Bring to a boil; reduce heat; simmer 30
minutes.

NOTE:
Beef Stock. See "Beef Stock" recipe.

1 lb 8 oz Soup and Gravy base, beef or chicken, may be used. Omit salt in recipe and
season to taste.




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