THE SOUP KITCHEN IS EATING GOOD TODAY DONATED BY CLINTON FOOD MART THANKS DAN:

SPILT PEA SOUP WITH HAM by CHEF DAN:


Serves 30- 40 (LORI’S CROUTONS)



INGREDIENTS:



5 pounds green split peas, picked over and rinsed

5 pound ham

6 onions: chopped

10 carrots, thinly sliced

7 celery stalks, thinly sliced

4 tablespoons of dried thyme leaves

22 cups chicken broth

3 tablespoons grape-seed oil

1//4 cup lemon juice

Using day old bread about 6-10 loaves

1/4- cup butter



DIRECTIONS:



1. Cook ham and cut the meat into 1/2-inch cubes.

2. Reserve the bone for the soup.

3. In soup pot over medium-heat add oil and heat till oil sizzles.

4. Add all vegetables and cook until vegetables begin to soften for 5-8 minutes.

5. Add broth, split peas, ham bone and thyme leaves.

6. Bring to a boil, reduce heat to medium-low, partially cover and simmer for 1 hour.

7. Have sous LORI make croutons.

8. In a skillet over medium-heat melt the butter, add bread and cook tossing occasionally until brown and crisp.

9. Remove the bone from the soup.

10. With immersion blender, puree soup until nice and thick.

11. Add ham cubes to the soup and simmer until heated through, about 30 minutes.

12. Add salt and pepper and lemon juice to taste.

13. Add SOUS LORI’S croutons to each bowl.

ENJOY DAN: (ROCK-ON)