| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
| 8 |
sl |
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 |
ts |
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
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