Split pea soup with cracklings

6 servings

Ingredients

Quantity Ingredient
6 ounces Chicken Skin -- cut into 1\" pieces
2 To 3 Garlic Cloves, Peeled, Crushed -- coarsely chopped
8 cups Water
2 teaspoons Herbes De Provence
2 teaspoons Salt
½ teaspoon Black Pepper -- freshly ground
¼ teaspoon Tabasco Sauce
1 pounds Dry Split Peas

Directions

1. Place the chicken skin pieces in a skillet and saute over high heat for 8 to 10 mins, until the fat is rendered and the skin is crisp. Remove the cracklings and fat and discard all but 3 Tbs of the fat.

2. Place the reserved fat and cracklings in a large saucepan, add the onion, and saute for 5 mins. Then, add the garlic, mix well, and stir in the water, herbes de Provence, salt, pepper, Tabasco and split peas.

3. Bring to a boil, cover, reduce the heat and boil gently for 1 hour.

Stir the soup well although it should be fairly thick, if you would prefer it thinned a little, add some water.

4. To serve, divide the soup among six bowls, and offer extra Tabasco sauce, if desired. Makes 6 servings. Note: If you want to reduce your caloric intake even more, eliminate the cracklings and use chicken fat or 3 Tbs of peanut oil to start the soup.

Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3 From: Dan Klepach Date: 09-11-95 (14:01) (159) Fido: Cooking

Related recipes