Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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