Mrs. Schreiner's Split-Pea Soup
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
53
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain
2
Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened
3
Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours
4
Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board
5
Discard fat and bones and chop meat
6
Return meat to kettle and simmer soup, stirring, until heated through
7
Discard bay leaf
8
In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer to paper towels to drain
9
Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring, until softened
10
Add remaining ingredients and simmer, uncovered, stirring occasionally and adding 1 to 2 cups more water if soup becomes too thick, 2 hours
11
Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board
12
Discard fat and bones and chop meat
13
Return meat to kettle and simmer soup, stirring, until heated through
14
Discard bay leaf
15
Just before serving, crumble bacon and sprinkle over soup
16
Just before serving, crumble bacon and sprinkle over soup