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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 1-1/4 gal. dried split peas
- 5 gal. chicken stock
- 2-1/2 qt. onion, chopped
- 1-1/4 qt. carrot, chopped
- 1-1/4 qt. celery, chopped
- 3-3/4 qt. OSCAR MAYER Ham Bulk Water Added, chopped
- 3 Tbsp. dried thyme leaves, crushed
- - salt
- - pepper
- 2-1/2 cups croutons
Method
- Place peas, chicken stock, onions, carrots and celery in large stock pot.
- Bring to boil.
- Reduce heat to medium-low; simmmer 45 minutes or until vegetables are tender.
- Strain the vegetable mixture, reserving liquid.
- Place vegetable solids in blender or food processor container; cover.
- Blend until smooth, adding reserved liquid as necessary to achieve desired consistency.
- Mix vegetable puree with ham and thyme.
- Season with salt and pepper to taste.
- Serve each portion topped with 1 Tbsp.
- croutons.
