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Split Pea Soup
| Recipe Submitted by: |
Mike Bersell |
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| Categories: |
Soup>Appetizers>Beans and Grains |
| Yield: |
3 gallons |
| Ingredients |
Amount |
Method |
Split peas
Water, boiling |
4 lbs.
2 gal. |
Wash split peas.
Add boiling water, cover, and let sit
for
1 hour. |
Ham bone (or bacon ends)
Onion, chopped |
1
4 oz. |
Add ham bone and onion to peas and water
in which they were soaked.
Cook 4-5 hours, or until peas are soft.
Remove
bone.
Add enough water to make 2 1/2 gallons. |
Bacon grease, (or canola oil)
Flour
Milk
Salt
Black pepper |
4 oz.
2 oz.
2 qt.
2 Tbl.
1/2 tsp. |
Make a thin roux with bacon grease and flour.
Add milk and seasonings to form a thin
white
sauce.
Add to pea mixture. |
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| Chef's Tips: |
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| If soup becomes too thick, add hot milk to
bring to desired consistency. If a smoother
soup is desired, puree peas. |
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