February 1, 2008, Newsletter Issue #189: Pea Soup with Bacon
Tip of the Week
This pea soup is a snap to prepare and freezes very well.
1/2 pound bacon, finely cut
2 large onions, chopped
3 large carrots, thinly sliced
2 large potatoes, diced
1 cup split peas
6 cups water
1 10 1/2 ounce can beef consomme, undiluted
1 whole bay leaf
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
Salt
Vinegar
In a large kettle with cover, saute bacon until crisp.
Add onions and saute until limp. Add remaining ingredients except salt and vinegar. Cover and simmer for 2 hours, stirring often.
Allow soup to cool slightly and then puree in a blender.
Reheat and correct seasoning with salt, pepper and Worcestershire. Pass vinegar.
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