Whole Yellow Pea Soup for 100
Makes 80 to 115 servings of 8 oz. / 250 ml.
depending upon the amount of water used.
This recipe was developed for BCP in the early 1960s. Each 100lb bag of peas shipped included a pamphlet with this recipe and advised restaurateurs to "build profits and prestige by serving a truly French-Canadian favourite regularly."
Dried whole yellow peas, with the white hulls intact, are used to make traditional French Canadian Pea Soup. Nutritious and portable, these peas were a staple of the voyageurs' diet supplying the power behind the muscle and brawn of early exploration and trade in Canada.
| BCP whole yellow peas | 10 lb. | 4.6 kg. |
| Diced carrots | 4 c. | 1000 ml. |
| Chopped onion | 4 c. | 1000 ml. |
| Diced turnip | 4 c. | 1000 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. Soak them for 8 to 10 hours in cold water. Drain, then place in boiling water. Boil gently for approximately 1 1/2 hours in a pot with a tight lid. Add the other ingredients and continue boiling gently for another 1 to 1 1/2 hours. Salt and pepper to taste.
Cost: Approximately 20¢ to 25¢ per serving. Labour and overhead not included.
© 2004 Best Cooking Pulses, Inc.