COOKING FOR A CROWD - SPLIT PEA SOUP
3 pounds split peas
2 gallons water
2 pounds ham cubes
1 pound chopped onions
24 ounces carrots, fresh, chopped
2 pounds potatoes, raw, chopped
4 ounces margarine
2 ounces all-purpose flour
2 quarts Chicken Stock
1 teaspoon black pepper
Wash peas. Add water and bring to a boil. Boil for 2 minutes, then turn off heat. Cover and let stand for 1 hour.
Add ham, onions, carrots, and potatoes. Cook for 1 hour or until peas are soft.
Melt margarine and add flour. Stir until smooth. Cook 5 minutes. Add stock, while stirring, and cook until thickened. Add to peas. Taste for seasoning. Add pepper and salt if needed.
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.
If soup becomes too thick, add hot water to bring to desired consistency. If a smoother soup is desired, cook and puree peas before adding ham and vegetables.
1 lb chopped celery may be substituted for 1 lb potatoes.
3 lb sliced Polish sausage may be added to soup before serving. Reduce ham to 1 lb.
2 oz (1 cup) dehydrated onions may be substituted for fresh onion.
Lentil Soup. Substitute lentils for split peas.
Yellow Split Pea Soup. Substitute yellow split peas for green split peas.