Split Pea Soup

Yield: 4 qt   8 qt   16 qt    
 

1/3 C

  

2/3 C

  

1 1/3 C

  

Bacon, diced
 

2 C

  

4 C

  

8 C

  

Mirepoix, med. dice
 

1/2 tsp

  

1 tsp

  

2 tsp

  

Dried thyme
 

1/2 tsp

  

1 tsp

  

2 tsp

  

Black pepper
 

2

  

4

  

8

  

Garlic cloves, chopped
 

3 qt

  

6 qt

  

12 qt

  

Chicken stock (or water)
 

4 oz.

  

8 oz.

  

16 oz.

  

Chicken base (by weight)
 

2 C

  

4 C

  

8 C

  

Split peas
 

1 1/2 lbs

  

3 lbs

  

6 lbs

  

Ham hocks
 

2

  

4

  

8

  

Bay leaves
  1. Soak peas in warm water
  2. In stockpot, render the bacon by cooking slowly and allowing it to release fat. Remove bacon when done
  3. Sweat the mirepoix, thyme, black pepper, and garlic in fat without burning them
  4. Add the chicken stock, base, peas, ham hocks, and bay leaves. Bring to boil, reduce to simmer, and cook till peas are soft
  5. Remove ham hock and add bacon back in
  6. Remove meat from bones, cut meat into medium dice and add to the soup
  7. When peas are soft, soup is done. Remove bay leaves before serving
Class Note: If you have no ham hocks you can substitute approximately 1 lb of bacon, removing about 2/3 of the bacon fat after rendering is complete.