Green or Yellow Split Pea Soup for 100
Makes 80 to 100 servings of 8 oz. / 250 ml.
depending upon the amount of water used.
This recipe was developed for BCP in the early 1960s. Each 100 lb bags of peas shipped included a pamphlet with this recipe and advised restaurateurs to "build profits and prestige by serving a truly Canadian favourite regularly."
A thick bowl of hearty green or yellow split pea soup is an excellent source of protein, folate and fiber. On a chilly day, combine with wedges of fresh multigrain bread for a satisfying meal that is low in fat and high in flavour. Green Split Pea Soup is a little sweeter in taste than Yellow Split Pea Soup.
| BCP green or yellow split peas | 10 lb. | 4.5 kg. |
| Diced carrots | 5 c. | 1250 ml. |
| Chopped onion | 5 c. | 1250 ml. |
| Diced turnip | 2 1/2 c. | 625 ml. |
| Chopped celery | 5 stalks | 5 stalks |
| Hambone * | 4 lbs. | 1.8 kg. |
| Water | 16 imp. quarts | 18 litres |
* The hambone should be cut into 3” lengths
Rinse the peas. Add them to soup pot with the other ingredients and bring to a boil. Boil gently for 1 1/2 to 2 hours. Add salt and pepper to taste.
Cost: Approximately 25¢ to 30¢ per serving. Labour and overhead not included.
© 2004 Best Cooking Pulses, Inc.