Joel's split pea soup

Yield: 6 servings

Measure Ingredient
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
1 Ham Hock
2 Bay Leaves
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

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