Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Green Split Peas
1 tb Bacon Drippings
1 Onion, Diced Small
1 Stalk Celery, Diced Small
1 Carrot, Peeled Diced
1 tb All Purpose Flour
5 c Chicken Stock
1 Ham Hock
2 Bay Leaves
1/2 ts Dried savory
1/2 ts Dried sage
1 pn Cloves; ground
Salt and pepper
1 lg Russet potato; diced
2 tb Fresh parsley; chopped

Sort through the peas to remove any foreign objects or pebbles. Rinse
thoroughly with cool water. Heat the bacon fat in a soup pot over
medium heat. Add the onion, celery and carrot. Cook, stirring
occasionally, until limp and translucent (2-3 minutes). Add the
flour. Cook, stirring constantly, for 1 minute. Add 1/3 of the stock.
Stir until there are no lumps of flour. Add the remaining stock and
the ham hock. Stir well. Add the split peas, bay leaves, savory,
sage, cloves, salt and pepper. Bring the soup to a full boil over
high heat. Reduce heat to a gentle simmer. Simmer, stirring
frequently, for 30 minutes. Add the potato. Continue to simmer until
all the ingredients are tender. Transfer 1/3 of the soup to a
blender. Puree. Return to the soup. Stir in the chopped parsley.
Adjust seasonings. Serve.

From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95

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