Recipe#1059

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

4 1/2 qt. (9 lb) peas, dry, split
3 gal water, cold
2 cups (16 oz or 2/3-No. 2 1/2 cn) Soup and Gravy base, ham
4 gal. water, boiling
1 qt. (2 lb) ham trimmings, diced
1 qt. (2 lb) onions, dry, ground or finely chopped
3 cups (1 lb 2 oz) carrots, fresh, grated
1/4 cup (1 1/2 oz) celery salt
4 bay leaves
1/4 cup (2 oz) sugar, granulated
1 tsp. pepper, black

INSTRUCTIONS

Pick over peas, removing any foreign matter. Wash thoroughly in cold water. Cover peas with water. Bring to a boil. Add remaining ingredients to peas. Bring soup mixture to a boil; reduce heat and boil gently about 2 1/2 hours, or until peas are mushy. Whip until mixture is smooth. Add boiling water if needed for a thinner consistency.

NOTE: 1. Peas may be boiled 2 minutes, removed from heat, and allowed to stand 1 hour. Reduce cooking time to 1 1/2 hours.
2. 1-29 oz cn canned ham chunks or 2 lb hot Italian sausage (browned and chopped) may be substituted for ham. 2 lb frankfurters, thinly sliced may be added as a garnish in last step.