Monday, September 27, 2010

Rainy Day





Split Pea Soup
Ingredients
3 slices center-cut bacon, chopped
1 1/2 cups finely chopped onion
5 cups water
1 1/2 cups green split peas
1/4 teaspoon dried thyme
1/4 teaspoon dried savory (or dried sage or extra thyme)
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Thyme sprigs (optional)

Preparation
Cook bacon in a Dutch oven over medium heat 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally. Add 5 cups water, scraping pan to loosen browned bits. Add peas, dried thyme, savory, and pepper to pan; bring to a boil.
Cover, reduce heat, and simmer 1 hour and 20 minutes. Mash with a potato masher to desired consistency. Stir in salt. Garnish with thyme sprigs, if desired.

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