Split Pea Soup
16 oz. dried green split peas
12 oz. mini baby carrots
2 bunches of scallion onions
1 whole bunch of garlic
3 medium golden Yukon potatoes
1 medium yellow onion
5 whole slices of bacon (slice in halves)
2 x 32 oz. containers of chicken broth
Water
Black pepper
White salt
Lawry’s seasoning salt
3 bay leaves
1 bunch of thyme
¼ bunch parsley
String
Procedure:
1. Rinse the peas and wash under cold water in a large pot, drain all water from the peas.
2. Add the chicken broth to the peas, turn on medium heat, and place on stove to cook.
3. Cut the bottom root side of the garlic bunch leave the garlic rind on. Place garlic cut side in broth and peas.
4. Take some string and wind the bunch thyme and tie tightly so no loose herbs are free. Wind the parsley in the same manner. Place both wound bunches of herbs and bay leaves directly in the pot of boiling peas and chicken broth.
5. Place a lid on the pot and let this mixture boil for 35 minutes.
6. Take the bacon and slice in halves for easy placement into skillet. Cook bacon until golden brown. Place bacon on plate. Leave bacon oil in skillet.
7. Cut the potatoes into small cubes and place directly into the bacon oil. Cook on medium heat until semisoft.
8. Cut the scallions half way to the green stalks, you only want the white part of the onion and a little green part is fine. Add to the potatoes and mix.
9. Once the potatoes are semi soft (not done all the way, half cooked). Take the bunch of garlic out of the pot of peas and place in ice-cold water. Take out the bunch of parsley and thyme as well.
10.Add the potatoes scallion mix to the pot of peas. Add the carrots, yellow onions. Add 6-8 cups of water until the pea mix is completely covered.
11. Peel the garlic and chop, place back into pot.
12. Crumble the bacon and add to pot.
13. Add 1.5 tablespoons of white salt, 3 tablespoons of black pepper, 1.5 tablespoons of Lawry’s seasoning salt. Taste the broth for salt levels. Add more if needed (seasoning salt).
14. Let soup boil for 50 minutes on medium low.
