Yellow Split Pea Soup with Salt Pork (Michele Urvater) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Ingredients:
1 pound dried yellow split peas |
4 cups chicken broth |
2 small onions, finley chopped |
1 pound salt pork in a piece |
1 bay leaf |
1/2 to 1 teaspoon dried marjoram or thyme |
salt and freshly ground black pepper |
Directions:
1. Wash the yellow split peas carefully. Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil. Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.
2. Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper. Cut the salt pork into 1/4 inch slices. Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.
3. VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.
4. Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.
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