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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.

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