| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
Servings |
INGREDIENTS
| 8 |
|
Bacon, about 1/4 pound |
| 1/2 |
|
Onion, chopped |
| 2 |
|
Carrots, cut into 1/4-inch |
|
|
dice |
| 1 |
lb |
Dried split peas |
| 2 1/2 |
qt |
Water plus additional if |
|
|
necessary |
| 1 |
|
Smoked ham hock |
| 1 |
t |
Salt, or to taste |
| 1 |
|
Bay leaf |
INSTRUCTIONS
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
1/4 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
Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”