Ingredients:
Green split peas, onions, carrots, celery, leeks, parsley and herbs; Gluten-free.
Additions:
6 pieces bacon (or a meaty ham bone)
8 cups of chicken broth
1/2 cup of sherry, optional
Cooking Directions:
- Rinse, drain and pick over peas.
- Cut bacon into 1/2 inch pieces and sauté 10 minutes in a 4 quart pot until nearly crisp.
- Drain excess fat from pot.
- Add contents of vegetable packet, peas and broth to bacon in pot.
- Bring to a boil, reduce heat and simmer, covered, for 2 1/2 to 3 hours or longer, stir occasionally.
- Serve at once with croutons and sherry. If made ahead of time, additional broth or water made be added to thin out soup.
This traditional pea soup is perfect for farmhands, friends or family!
For a spring or summer variation on classic pea soup, drizzle 1 teaspoon of La Campagna Basil Pesto on top of each serving of Nebraska Barnraising Green Pea Soup. Delish!
See crock pot recipe for slow cooking instructions |
