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
+=OR=+
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
- (opt)

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.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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