Yield: 6 servings
|1½ cup||Green Split Peas|
|1 tablespoon||Bacon Drippings|
|1||Onion, Diced Small|
|1||Stalk Celery, Diced Small|
|1||Carrot, Peeled & Diced|
|1 tablespoon||All Purpose Flour|
|5 cups||Chicken Stock|
|½ teaspoon||Dried savory|
|½ teaspoon||Dried sage|
|1 pinch||Cloves; ground|
|Salt and pepper|
|1 large||Russet potato; diced|
|2 tablespoons||Fresh parsley; chopped|
Sort through the peas to remove any foreign objects or pebbles. Rinse thoroughly with cool water. Heat the bacon fat in a soup pot over medium heat. Add the onion, celery and carrot. Cook, stirring occasionally, until limp and translucent (2-3 minutes). Add the flour. Cook, stirring constantly, for 1 minute. Add ⅓ of the stock.
Stir until there are no lumps of flour. Add the remaining stock and the ham hock. Stir well. Add the split peas, bay leaves, savory, sage, cloves, salt and pepper. Bring the soup to a full boil over high heat. Reduce heat to a gentle simmer. Simmer, stirring frequently, for 30 minutes. Add the potato. Continue to simmer until all the ingredients are tender. Transfer ⅓ of the soup to a blender. Puree. Return to the soup. Stir in the chopped parsley.
Adjust seasonings. Serve.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95