Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Chicken Skin -- cut into 1" 2 ts Salt
-pieces 1/2 ts Black Pepper -- freshly
2 To 3 Garlic Cloves, Peeled, -ground
-Crushed -- coarsely chopped 1/4 ts Tabasco Sauce
8 c Water 1 lb Dry Split Peas
2 ts Herbes De Provence

1. Place the chicken skin pieces in a skillet and saute over high
heat for 8 to 10 mins, until the fat is rendered and the skin is
crisp. Remove the cracklings and fat and discard all but 3 Tbs of the
fat.

2. Place the reserved fat and cracklings in a large saucepan, add the
onion, and saute for 5 mins. Then, add the garlic, mix well, and stir
in the water, herbes de Provence, salt, pepper, Tabasco and split
peas.

3. Bring to a boil, cover, reduce the heat and boil gently for 1 hour.
Stir the soup well although it should be fairly thick, if you would
prefer it thinned a little, add some water.

4. To serve, divide the soup among six bowls, and offer extra Tabasco
sauce, if desired. Makes 6 servings. Note: If you want to reduce your
caloric intake even more, eliminate the cracklings and use chicken
fat or 3 Tbs of peanut oil to start the soup.

Recipe By : Jacques Pepin Today's Gourmet - ISBN 0-912333-07-3

From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking

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