Sunday, January 4, 2015

SPLIT PEA SOUP FOR THE SOUP KITCHEN ENJOY DAN:

SPLIT PEA SOUP WITH HAM AND KALE FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
4 tablespoons olive oil
14 onion, chopped
7 stalks celery, chopped
12 carrots, chopped
6 potatoes, diced
Sea salt and freshly ground pepper to taste
7 tablespoon garlic, chopped
5 bay leaves
7 pounds dried split peas, picked over and rinsed
44 cups chicken broth with 5 beef bouillon cubes
4 stems fresh kale
5 ham steaks cut into I-inch pieces

DIRECTIONS:
1.   Add oil in stock-pot over medium-high heat when sizzling.
2.    Add onions, celery, carrots and potatoes.
3.   Season with sea salt and black pepper.
4.   Sauté for 5-7 minutes.
5.   Add garlic, bay leaves, split peas and cook stirring or 2-3 minutes.
6.   Add broth, bouillon cubes and ham.
7.   Bring to a boil.
8.   Cover reduce heat and simmer for about 2 hours
9.   Add kale and heat through.
10.                Remove bay leaves and serve.


ENJOY DAN:                                      BONAPPETITE!!

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