Instructions: 1. PICK OVER PEAS, REMOVING ANY FOREIGN MATTER. WASH THOROUGHLY IN COLD WATE

2. COVER PEAS WITH WATER. BRING TO A BOIL. PLACE 2 LB 8 OZ THAWED.

SMOKED,
CURED PORK HOCKS IN ENOUGH WATER TO COVER. SIMMER FOR 1 HOUR; REMOVE FROM HEA
COOL. REMOVE LEAN MEAT; CHOP INTO SMALL PIECES.

3. ADD SOUP AND GRAVY BASE, BOILING WATER, ONIONS, CARROTS, CELERY SALT, BAY
LEAVES, SUGAR, AND PEPPER TO PEAS.

4. BRING SOUP MIXTURE TO A BOIL; REDUCE HEAT; SIMMER GENTLY ABOUT 2 1/2 HOURS OR UNTIL PEAS ARE MUSHY.

5. WHIP UNTIL MIXTURE IS SMOOTH. ADD BOILING WATER IF NEEDED FOR A THINNER
CONSISTENCY.

NOTE:

1. IN STEP 1, PEAS MAY BE COOKED 2 MINUTES, REMOVED FROM HEAT, COVERED and ALLOWED TO STAND 1 HOUR. IN STEP 4, COOK 1 1/2 HOURS.

NOTE:

2. IN STEP 3, 1 LB 13 OZ (1-29 OZ CN) CANNED HAM CHUNKS, DRAINED OR 2 LB HOT ITALIAN SAUSAGE, THAWED (BROWNED AND CHOPPED) MAY BE USED FOR HAM.

NOTE:

3. IN STEP 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB GROUND OR FINELY CHOPPED ONIONS AND 1 LB 6 OZ FRESH CARROTS A.P. WILL YIELD 1 LB 2 OZ GRATED CARROTS.

NOTE:

4. ONE D LADLE MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 1 CUP (8 O

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