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| Bacon Scallion Yellow Split Pea Soup |
A 100 loads of laundry later...I think I have gotten my house back together after the hurricane and the Nor'easter. Pioneer living is really dirty. I can't believe the soot that was on my floors from using the fireplace constantly... and the unflushable toilets... I won't even go there.
One night that we didn't have power my family and I went out for dinner to celebrate my birthday. I had a wonderful soup that everyone tasted, and I think we figured out what went into it. Here is my version of a hurricane soup.
Bacon Scallion Yellow Split Pea Soup
by Diane Balch
Prep time: 15 minutes Cook time: 1.5 hours Serves: 4 - 6
Ingredients:
6 slices of chopped small bacon (4 for soup, reserve 2 for garnish)
1 bunch of scallions chopped small ( reserve 1/4 of a cup for garnish)
1 cup of dried yellow split peas
6 cups of chicken broth (48 ounces)
6 cups of chicken broth (48 ounces)
2 tablespoons of sherry
salt and pepper to taste
Directions:
1) In a large sauce pan brown the bacon pieces. Just before they get brown add the scallions and sauté them until they wilt.
2) Add sherry and turn the heat up to high. Scrap the bottom of the pan with a spatula to deglaze it.
3) After about a minute add the lentils and then the chicken broth to the pan. Bring it to a boil.
4) Add salt and pepper and let the soup simmer on medium low for about 1 hour or until the lentils soften.
5) When the lentils are soft puree the soup with an immersion blender or in small batches with a regular blender.
6) Garnish each bowl of soup with a small amount of bacon and scallions. Serve with crusty bread or rolls.
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| Hosted by Home Maid Simple and Simple Living and Eating |
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