Split Pea Soup With Cured Pork

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READY IN: 25hrs
SERVES: 52
YIELD: 13 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the peas and soak them overnight in 5 quarts of water. Drain and reserve 1 quart of liquid.
  • Simmer the meat partly covered, in 10 quarts of water until tender. Remove the meat and shred it, after discarding the skin, bone and excess fat. Reserve meat stock.
  • Cook the peas and onions in the stock until both are soft. Press through a sieve.
  • Mix the flour with 1 quart of cold liquid from the peas, and add to the meat stock. Heat the mixture, stirring until somewhat thickened; then add the purée and shredded meat. Add salt if needed. Total measure cooked, about 13 quarts; 52 servings, each 1 cup.
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