Recipe courtesy of Michele Urvater
Yellow Split Pea Soup with Salt Pork
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 902
- Total Fat
- 64
- Saturated Fat
- 23
- Carbohydrates
- 57
- Dietary Fiber
- 20
- Sugar
- 10
- Protein
- 26
- Cholesterol
- 70
- Sodium
- 2270
- Total: 2 hr
- Prep: 30 min
- Cook: 1 hr 30 min
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
- 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.
- 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.
- 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.