COOKING FOR A CROWD - SPLIT PEA SOUP

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

  1. Wash peas. Add water and bring to a boil. Boil for 2 minutes, then turn off heat. Cover and let stand for 1 hour.

  2. Add ham, onions, carrots, and potatoes. Cook for 1 hour or until peas are soft.

  3. 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 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°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.

VARIATIONS:

Lentil Soup. Substitute lentils for split peas.

Yellow Split Pea Soup. Substitute yellow split peas for green split peas.