|PEAS,SPLIT,DRY||7-7/8 lbs||1 gal 1/2 qts|
|WATER,COLD||25-1/8 lbs||3 gal|
|HAM BROTH (FROM MIX)||4 gal|
|ONIONS,FRESH,GRATED||2 lbs||1 qts 1-5/8 cup||2-1/4 lbs|
|CARROTS,FRESH,GRATED||1-1/8 lbs||1 qts 5/8 cup||1-3/8 lbs|
|BAY LEAF,WHOLE,DRIED||1/8 oz||4 each|
|SUGAR,GRANULATED||1-3/4 oz||1/4 cup 1/3 tbsp|
|PEPPER,BLACK,GROUND||1/8 oz||1/8 tsp|
1 Pick over peas, removing any foreign matter. Wash thoroughly in cold water.
2 Cover peas with water. Bring to a boil.
3 Prepare broth according to package directions. Add broth, ham, onions, carrots, bay leaves, sugar and pepper to peas.
4 Bring soup mixture to a boil, reduce heat; simmer gently about 2-1/2 hours or until peas are mushy. Remove bay leaves.
5 Whip until mixture is smooth. Add boiling water, if needed, for a thinner consistency. CCP: Internal temperature must reach 165
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
|150 cal||24 g||11 g||1 g||5 mg||585 mg||30 mg|