Recipe Name Split Pea Soup Submitted by sjb Recipe Description Adapted from my mother Lucienne Baril's recipe Quantity 27 Quantity Unit cups Prep Time (minutes) 60 Cook Time (minutes) 120 Ready In (minutes) 180

Ingredients Amount Measure Ingredient 5 1/2 cups dried split green peas 3 large Onion, chopped 4 cups diced red or white new potatoes 4 cups, chopped Carrots 2 leaves bay leaf 12 cups Ham stock made from ham bone 2 tablespoons garlic minced 4 cups, diced baked ham (cured) no fat Steps Sequence Step 1 The night before you want to make the soup, soak peas in enough water so that the peas can expand without being above the water, so about 6 liters of water. 2 In the morning drain the peas and rinse them. 3 You should have made your ham stock previously by simmering a large ham bone in a pot of water. This is the same pot that you will make your soup in. Use at least a 30 liter pot. Fill the pot to about three fifths. After it is cooled put in the fridge overnight. Use it within the week. Gently remove all the fat that has hardened on the surface. Remove the bone, meat, and fat from the liquid. You may have to warm it at bit if it is jellied to get the randoms chunks out. 4 Add the peas to the stock and simmer for 2-3 hours until the peas are completely cooked. Use a hand blender to make sure the peas are all smooth with no pea bits left. 5 Add chopped onions, potatoes, carrots, garlic, and bay leaves. 6 Simmer on very low heat until carrots are tender. 6 Add the ham. Simmer till warmed. 7 Salt and pepper to taste. 8 This makes between 25-30 cups of soup. Freeze in small serving containers and thaw on counter and reheat at a low temperature. Or have a party and eat it all up.