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Split Pea Soup
Recipe Submitted by: Mike Bersell
Revised: April 14, 2000

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.

Chef's Tips:
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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