Friday, November 14, 2008

Shaker Split Pea Soup

(adapted from Cooking Light's Shaker Split Pea Soup)

4-5 slices center-cut bacon, chopped
2 1/4 C onion, finely chopped
7 1/4 C water
2 1/4 C green split peas
3/8 tsp dried thyme
3/8 tsp dried savory
3/8 tsp freshly ground black pepper
1 tsp kosher salt
thyme sprigs to top, if desired

  1. Cook bacon in a Dutch oven over medium heat for 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally.
  2. Add water, scraping pan to loosen browned bits. Add peas, thyme, savory, pepper, and salt to pan. Bring to boil, then reduce heat, cover, and simmer 1 hour and 20 minutes.
  3. If desired, mash with a potato masher to desired consistency. Garnish with thyme sprigs, if desired.
Yield: 8 servings (about 3/4 cup)

I discussed this recipe here.

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