Split Pea Soup With Cured Pork

1. 1

   Wash the peas and soak them overnight in 5 quarts of water. Drain and reserve 1 quart of liquid.

2. 2

   Simmer the meat partly covered, in 10 quarts of water until tender. Remove the meat and shred it, after discarding the skin, bone and excess fat. Reserve meat stock.

3. 3

   Cook the peas and onions in the stock until both are soft. Press through a sieve.

4. 4

   Mix the flour with 1 quart of cold liquid from the peas, and add to the meat stock. Heat the mixture, stirring until somewhat thickened; then add the puree and shredded meat. Add salt if needed. Total measure cooked, about 13 quarts; 52 servings, each 1 cup.

* Per serving · 4 servings · Values may vary.

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