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  Recipe Home » Soups » Herbed Split Pea Soup
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  Herbed Split Pea Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves, chopped
3 tbsp Fresh parsley, minced
1 tbsp Fresh thyme, minced
1 small Imported bay leaf
1/4 tsp Dried rosemary
1/2 lb Split peas, picked over
1 tsp Worchestershire sauce
6 cup Chicken broth
Salt
Freshly ground black pepper
1 tbsp Fresh chives, snipped, for garnish
Instructions:
Blanch the bacon in boiling water for 1 minute, drain, pat dry on
paper towel, and coarsely chop. Place bacon in a large soup kettle,
set over medium heat and cook, stirring, until the bacon turns a
light golden color. Add the chopped onion and stir-cook for 1 minute.
Add the carrot and stir-cook for 30 seconds; add the celery and
stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf,
rosemary, split peas, Worchestershire sauce, and broth. Bring to a
boil, skimming the top as necessary. Boil for 1 minute then cover and
simmer until the peas are tender, about 1 1/2 hours. (Can be
prepared in advance up to this point.) For serving, season with salt
and fresh pepper to taste. Ladle into warm bowls and top each serving
with snipped chives.

Makes 4 generous servings.

[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
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