Mrs schreiner's split-pea soup

1 servings

Ingredients

Quantity Ingredient
8 slices Bacon; (about 1/4 pound)
½ Onion; chopped
2 Carrots; cut into 1/4-inch
; dice
1 pounds Dried split peas
2½ quart Water plus additional if necessary
1 Smoked ham hock
1 teaspoon Salt; or to taste
1 Bay leaf

Directions

In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain.

Pour off all but about ¼ cup bacon fat from kettle and cook onions and carrots, stirring, until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours.

Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring, until heated through. Discard bay leaf.

Just before serving, crumble bacon and sprinkle over soup.

Makes 8 cups.

Gourmet February 1995

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Converted by MM_Buster v2.0l.

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