Split Pea Soup With Cured Pork
- Ready In:
- 25hrs
- Ingredients:
- 6
- Yields:
-
13 Quarts
- Serves:
- 52
ingredients
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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RECIPE SUBMITTED BY
cisquester
Wheaton, Illinois