INGREDIENTS
• 2 cups (1 pound) split peas
• 4 cups water
• 8 cups ham broth with meat
• 2 large white onions, diced
• 4 cloves chopped garlic
• 4 carrots, diced
• 6 strips of bacon, cut into small pieces
• 2 T oil or bacon grease
• 1 tsp margoram
• 1 tsp thyme
• 1/2 tsp blackpepper
• 1/2 tsp salt
DIRECTIONS
1. Pour 4 cups boiling water over the peas and allow to soak for an hour
2. In a large stockpot brown bacon until crisp and with a slotted spoon remove to a paper lined place to drain. Discard all but 2 T of fat.
3. Saute onions until tender in the fat and then add garlic, carrots, marjoram, thyme and pepper and cook another 5 minutes
4. Drain and rinse the peas and add half of them to the stock pot
5. Add the ham broth and simmer (covered) for 15 minutes
6. With an immersion blender process until semi[smooth
7. Add the rest of the peas and simmer another 15-20 minutes (uncovered).
8. Add ham and bacon and heat through, seasoning with salt to taste.
Now, this, is a good Swedish pea soup. I got the recipe off this blog and must credit her ↓
Charlotte Lund's culinary concerto
This gal is a bit more ambitious then I. She cooks down a ham broth by purchasing a ham in bone. Me? "Better than Bouillon" ham (or vegetable if you cannot find ham flavored) and adding leftover ham from a previous meal.
