Herbed Split Pea Soup

Serves:

Ingredients:

5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves,
-chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 ts Worchestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for
-garnish

Method:

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop.
Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color.
Add the chopped onion and stir-cook for 1 minute.
Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds.
Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth.
Bring to a boil, skimming the top as necessary.
Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours.
(Can be prepared in advance up to this point.
) For serving, season with salt and fresh pepper to taste.
Ladle into warm bowls and top each serving with snipped chives.
Makes 4 generous servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.