Split Pea Soup With Ham

 Soups
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
PEAS,SPLIT,DRY 7-7/8 lbs 1 gal 1/2 qts
PORK,HAM,CURED,CHOPPED 2 lbs
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

Method

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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
150 cal 24 g 11 g 1 g 5 mg 585 mg 30 mg

Portion

1 Cup

Yield

100