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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A similar recipe from Sabbathday Lake Shaker Community in Maine calls for yellow split peas; we use the more readily available green. Dried savory is an herb the Shakers used often. If you can't find it, substitute a pinch of dried sage or increase the amount of dried thyme to 1/2 teaspoon. For a smoother texture, puree the soup in a blender or in the pot with an immersion blender. This thick soup serves eight as an appetizer or six as a main dish. 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 |
1/4 teaspoon freshly ground black pepper |
1 teaspoon kosher salt |
thyme sprigs (optional) |
Directions:
1. 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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