Recipe: Split Pea Soup Plus (using smoked pork butt)

SPLIT PEA SOUP PLUS

1 (3 pound) smoked pork butt
1 pound (2 cups) dried split green peas
1 1/2 cups thinly sliced carrots
1 medium onion, chopped
1 1/2 cups chopped celery
1/2 teaspoon peppercorns
1/2 teaspoon allspice
1 bay leaf
Salt and pepper to taste

In a 4-quart saucepan, add pork butt, peas, carrots, onion, and celery to 2-quarts water. Bring to boil.

Meanwhile, tie peppercorns, allspice and bay leaf in cheesecloth.* Add to saucepan. Reduce heat to low. Simmer, covered, for 1 1/2 to 2 hours, or until soup is thickened and meat is tender; stir occasionally.

Remove meat, slice, and return to saucepan. Add salt and pepper to taste.

*If you prefer not to deal with the cheesecloth, omit the peppercorns, add ground allspice and bay leaf directly to soup. Be certain to remove bay leaf before serving.

Makes 8 servings
From: PS/WA