Yellow Split Pea Soup with Salt Pork

1. 1

   Wash the yellow split peas carefully.

2. 2

   Cover them with chicken broth, add the chopped onions, salt pork, bay leaf and herbs and bring to a boil.

3. 3

   Lower the heat and simmer, partially covered, for 1 to1 1/4 hours or until the peas are tender but have not fallen apart.

4. 4

   Remove salt pork from the soup; discard the bay leaf and season soup to taste with salt and pepper.

5. 5

   Cut the salt pork into 1/4 inch slices.

6. 6

   Place a few slices of pork in individual serving bowls, ladle soup over the pork and serve with good rye bread.

7. 7

   VARIATIONS Add a chopped carrot and stalk of celery to the mixture; after you remove the salt pork, puree the soup and thin with more stock if too thick.

8. 8

   Or simmer soup without salt pork; saute kielbasa until crisp, slice thinly and serve in soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.