By Jeanne Jones
This recipe can be made either as written, with Canadian bacon, or with a ham hock. If using a ham hock, add it when you add the broth. After cooking the soup, remove the ham hock and pick off the meat. Discard the bone and any fat, add the meat back into the soup and refrigerate the soup for several hours or overnight.
Then remove and discard the layer of fat that will have congealed on top of the soup, and reheat your now-defatted Split-Pea Soup to the desired temperature. You also can add other vegetables along with the onion and celery, such as carrots and potatoes, for more nutrients.
1 medium onion, finely chopped (1 1/2 cups)
3 stalks celery, without leaves, finely chopped (1 1/2 cups)
1 cup finely chopped fresh parsley
1 garlic clove, pressed or minced
8 ounces Canadian bacon, diced
1 pound dried split peas, soaked overnight
8 cups fat-free chicken broth
1/2 teaspoon salt (omit if using salted stock)
1/2 teaspoon freshly ground black pepper
Sherry, to taste (optional)
1. Combine the onion, celery, parsley, garlic and Canadian bacon in a large pot or soup kettle. Cook, covered, over low heat until soft, about 15 minutes. Stir occasionally and add a little water or broth, if necessary, to prevent scorching.
2. Drain the peas and add to the pot. Add the broth, salt and pepper, and bring to a boil. Reduce the heat back to low and cook, covered, for 3 hours. If desired, add a little sherry to each serving.
Makes 8 servings.
NOTES: We used a ham hock, skipped the salt, served it with corn bread muffins and this recipe is a keeper.
