Subj : Split Pea Soup Week - 4
To   : All
From : Dave Drum
Date : Tue Nov 12 2024 15:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hearty Split Pea Soup w/Bacon
 Categories: Vegetables, Herbs, Pork, Poultry
      Yield: 11 servings
 
      1 lb Slab bacon in 1/4" slices
      1 lg Onion; chopped
      1    Carrot; chopped
      1    Rib celery; chopped
      1    Head garlic; cloves peeled,
           - sliced thin
           Salt & black pepper
      1 lb Dried green split peas;
           - rinsed, picked over
      4    Bay leaves
      3 qt Chicken stock
    1/2 bn Fresh thyme leaves; stripped
           - from stems
 
  Dice bacon into 1/4" cubes. Place in a heavy 6-quart pot
  over medium-low heat. Cook until fat is rendered and
  translucent. Add onion, carrot, celery and garlic. Cook
  until onion and garlic are soft and translucent. Season
  with salt and pepper.
  
  Add split peas, stir to coat with fat, and add bay
  leaves and 2 quarts stock. Increase heat and bring to a
  boil. Reduce heat so soup simmers. Skim foam that rises
  to the surface for about 10 minutes, until no more
  appears. Add thyme leaves. Simmer uncovered about 1 hour
  or longer, until peas are soft and starting to fall
  apart. Add more stock, as needed.
  
  Remove soup from heat. Add salt and pepper to taste.
  Purée soup in a food processor in several batches, short
  of perfect smoothness; you should be able to spoon up
  some texture. Reheat soup, skimming off any foam. Stir
  from the bottom to mix well, then ladle into bowls and
  serve.
  
  Recipe from: Freemans Restaurant
  
  Adapted by: Florence Fabricant
  
  Yield: 10 to 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Anchovies = sea bacon
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