MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hearty Split Pea Soup With Bacon
 Categories: Vegetables, Herbs, Pork, Poultry
      Yield: 10 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 qt 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 qt 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

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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