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Split
Pea Soup |
My
mother used to make this soup when she could get a really good bacon
rind. You could also try adding cut-up sweet ham or the lean part
of “old fashioned” bacon during the last couple of hours
of cooking. Most recipes for split pea soup call for a ham bone
to season the soup, but this is how I like it. It is insanely great
on a cold day.
1 bag of dried split peas (larger of the 2 sizes - 24 ounces, I
believe)
3 quarts or so of water (whatever it takes to bring the water to
2 inches or so above the peas
4 - 5 medium yellow onions
1 bacon rind (whole)
salt - at least a teaspoonful, probably a lot more
white pepper-–maybe a half teaspoon (Go easy, it’s hot)
As I recall, my mom used to rinse the peas, then bring them to a
hard boil, throw in the onions, cut randomly in quarters, and the
bacon rind and leave it on low all night, then in the morning remove
the bacon rind, stir, add salt, and white pepper. The onions should
pretty much disintegrate. My stove doesn’t go low enough for
all night, and she had a very heavy big pot. So I would guess that
4 - 5 hours or so might do it on a normal burner. You can always
add more water. Might be a great thing for a crock pot.
-Marion Hutchins
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