Wayne Gisslen

Purée of Split Pea Soup

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Cut the salt pork into fine dice or pass through a grinder.
  2. Cook the salt pork slowly in a heavy saucepot to render the fat. Do not brown the pork.
  3. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.
  4. Add the ham stock and ham bone. Bring to a boil.
  5. Rinse the split peas under cold water. Drain in a stra

Per serving: Calories, 230; Protein, 13 g; Fat, 7 g (26% cal.); Cholesterol, 5 mg; Carbohydrates, 32 g; Fiber, 12 g; Sodium, 590 mg.