|3||Ribs celery with leaves, chopped|
|3 tablespoons||Fresh parsley, minced|
|1 tablespoon||Fresh thyme, minced|
|1 small||Imported bay leaf|
|¼ teaspoon||Dried rosemary|
|½ pounds||Split peas, picked over|
|1 teaspoon||Worchestershire sauce|
|6 cups||Chicken broth|
|Freshly ground black pepper|
|1 tablespoon||Fresh chives, snipped, for garnish|
Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir-cook for 1 minute.
Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1½ hours. (Can be prepared in advance up to this point.) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives.
Makes 4 generous servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
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