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Split Pea Soup for 50


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2 quart (3 1/2 lbs.) split dried peas
7 quart water
3 quart ham or corned beef stock or cubed or canned bouillon
3 onions
1 cup butter or margarine
1 cup flour
2 quart hot milk
Salt
Pepper

Wash the peas and soak them overnight. Drain peas. Cook slowly, with the water, and
stock or bouillon and onion for 3 hours or until the peas are very soft. Add more water
if necessary. Rub through a strainer. Bring to boiling point. Melt the butter in a
separate pot. Stir in the flour until smooth. Add the milk, cook and stir until slightly
thickened. Add to the pea mixture. Stir and heat to boiling but do not boil.

Serves 50.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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