Yellow Split Pea Soup With Salt Pork Recipe - Cooking Index
Yellow Split Pea Soup With Salt Pork Recipe - Cooking Index
| 1 lb | 454g / 16oz | Dried yellow split peas |
| 4 cups | 948ml | Chicken broth |
| 2 cups | 125g / 4.4oz | Onions - finely chopped (small) |
| 1 lb | 454g / 16oz | Salt pork - in one piece |
| 1 | Bay leaf | |
| 1/2 teaspoon | 2.5ml | Dried marjoram or thyme - (to 1 tspn) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
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 to 1 1/4 hours or until the peas are tender but have not fallen apart.
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.
This recipe yields 6 servings.
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.
Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6624 broadcast 01-10-1998)
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