Source: U.S. Department of Defence
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Split Pea Soup with Ham
Source: U.S. Department of Defence | |
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 SOUPS No.P 023 00
SPLIT PEA SOUP WITH HAM
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
150 cal
24 g
11 g
1g
5 mg
585 mg
30 mg
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
4 gal
HAM BROTH (FROM MIX)
ONIONS,FRESH,GRATED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
1-1/8 lbs
1 qts 5/8 cup
1-3/8 lbs
CARROTS,FRESH,GRATED
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.
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|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 150 cal |
| Carbohydrates: | 24 g |
| Protein: | 11 g |
| Fat: | 1g |
| Cholesterol: | 5 mg |
| Sodium: | 585 mg |
| Calcium: | 30 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence