I'm not entirely certain how split peas became slippery peas in my family, but it's stuck for a few generations now and no matter the nomenclature, it gets slurped up by the bowlful. Serve with crusty oven-warmed French bread.Ingredients
6 bacon slices, cut into small pieces
1 1/2 large onions, chopped
1 large carrot, chopped
2 garlic cloves, minced
64 oz chicken broth
1 3/4 cups green spilt peas
1/2 teaspoon dried Spanish rosemary
Directions
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Do not discard grease. Add onion, carrot and garlic and cook until vegetables begin to soften, about 6 minutes. Add broth, peas, and rosemary and bring soup to a boil. Reduce heat to medium-low, cover and simmer until peas start to break down, about 2 hours, stirring occasionally. Remove lid for last half hour. Season with slat and pepper. Easy-peasy!
*Cook's note: to reduce time, mess, and calories, skip bacon and use nonstick oil to coat pan and saute veggies. Add a small amount of precooked picnic bacon for flavor. This is four not-so-generous servings, so I usually double or triple the recipe.
