MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Split Pea Soup
 Categories: Pork, Vegetables, Herbs
      Yield: 4 servings
 
      6 sl Bacon -OR-
      1    (1 lb) smoked ham hock
      1 ts Smoked paprika
      2 tb Extra-virgin olive oil; more
           - as needed
      2 md Leek, white & pale green
           - parts rinsed, thin sliced
      4 cl Garlic; minced
      1 md Onion; diced
           Salt & black pepper
      2 md Carrots; scrubbed, diced
      1 lb Dried split green peas
      2    Fresh thyme sprigs
     12 c  Chicken stock or water
           Lemon wedges; to serve
           - (optional)
 
  IF USING BACON: In a large pot or Dutch oven over medium
  heat, cook the bacon until crisp, 12 to 13 minutes.
  Transfer the bacon to a plate lined with a paper towel,
  leaving behind the rendered fat for cooking. Once cool,
  crumble the bacon and set aside for garnish.
  
  IF USING HAM HOCK: In a large pot or Dutch oven over
  medium-high, heat the olive oil, then brown the ham hock
  until golden, about 6 minutes. If making the soup
  vegetarian: In a large pot or Dutch oven over medium
  heat, heat the olive oil.
  
  Add the leeks, garlic and onion, and season generously
  with salt and pepper. Cook over medium heat, stirring
  occasionally, until tender, about 5 to 8 minutes. (If
  the vegetables seem dry, add a little olive oil.) Stir
  in the carrots, paprika (if using), half of the split
  peas, thyme and 8 cups stock or water. Bring to a boil,
  then reduce heat and simmer, partly covered, stirring
  occasionally, for about 45 minutes until peas are
  tender.
  
  Mash the soup coarsely with a potato masher or give it a
  few quick blitzes with an immersion blender (watch out
  for the thyme sprigs). If yourCOd prefer a smoother soup,
  blitz until nearly smooth. Add the remaining -+ pound
  split peas and simmer about 1 hour, or until the peas
  are soft. If at any point the soup looks too thick, add
  more stock or water; if it looks too thin, remove the
  lid during the second simmer until it thickens. If using
  ham hocks, remove any meat from the bone, cut it into
  small cubes and stir into the soup. Season soup to taste
  with salt and pepper. Serve with crumbled bacon, if
  using, and lemon wedges.
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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