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Creamy Split Pea Soup Recipe

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A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.—Sherry Smith, Salem, Missouri

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12 Servings
Prep: 10 min. Cook: 1 hour

Ingredients

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Directions

In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 serving (1 each) equals 336 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 11 g fiber, 17 g protein.

Creamy Split Pea Soup published in Country Extra March 2004, p51

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