Recipe: Herbed Split Pea Soup

HERBED SPLIT PEA SOUP

5 strips bacon
1 onion, chopped
1 carrot, diced
3 ribs celery with leaves, chopped
3 tbsp fresh parsley, minced
1 tbsp fresh thyme, minced
1 small bay leaf
1/4 tsp dried rosemary
1/2 lb split peas, picked over
1 tsp Worcestershire sauce
6 cups chicken broth
salt and freshly ground black pepper
1 tbsp fresh chives, snipped, for garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color.

Add the chopped onion and stir-cook for 1 minute.

Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds.

Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worcestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this point.)

TO SERVE:
Season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives.

Makes 4 generous servings
Source: Washington Post; January 11, 1989