Split Pea Soup - MSR

 

Split Pea Soup - Mountain Song Restaurant Recipe >

Makes approx: 1-1/8 gal

INGREDIENTS

• 3-1/3 qt  water

• 1 qt   dry split peas

• 1½  large onions, chopped

• 1½  stalks celery, chopped

• 1  large carrot, chopped

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• 1 tsp  garlic powder

• 1 tsp  dried thyme

• 1 tsp  salt

• 2 heaping Tbs  parsley flakes

• 2 tsp  dried basil

• 2+ Tbs   butter

• 1/3 cup  vegetable soup base

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• 1 qt  ice cubes (or ¾ qt more water)

PREP DETAILS

Bring peas and vegetables to boil then turn to simmer and cook covered for 1½ hours, or until vegetables and peas are tender.

Stir in remaining ingredients and simmer another 30 minutes.

Remove lid, cool pot in water bath or sink until soup reaches room temperature, changing bath water when warm. Finish by adding ice if going into refrigerated storage, or add the water instead, stirring well and reheat for immediate service.

Aka "SPS" - This recipe was downsized from the original 3½ gallon recipe made in a large stock pot. Rapid cooling procedure followed to maximize food safety.