4 1/2 oz sorted uncooked yellow split - peas
1 qt water
1/2 ts salt
2 ts vegetable oil
2 oz diced canadian-style bacon
1 c each chopped onions and -sliced carrots
1/4 ts each crumbled sage leaves -and ground allspice
1 dash white pepper, -to taste
2 tb chopped fresh parsley


Rinse peas. In a 4-quart saucepan, combine peas, water and salt.
Bring to a boil; remove from heat and let soak for 1 hour. In a
10-inch nonstick skillet heat oil over medium-high heat; add bacon
and cook, stirring frequently, until browned. Stir in onions and
carrots and cook, stirring occasionally, until onions are
translucent; add to peas in saucepan and stir to combine. Add
remaining ingredients except parsley and bring to a boil. Reduce
heat to low, cover, and let simmer, stirring occasionally to prevent
mixture from sticking to bottom of pan, until peas are softened and
mixture thickens, about 45 minutes. If soup becomes too thick, add up
to an additional cup of water. Serve each portion sprinkled with
fresh parsley.

Makes 4 servings.


I love split pea soup and have never attempted to make it...i think im going to try to make this;-)

July 22, 2008 at 2:19 PM  

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