FRENCH SPLIT PEA SOUP
(perfect for foggy days and rainy nights)
1 juicy ham bone or 8-12 slices chopped sauteed bacon, browned and crisp
1 large chopped Vadalia or Spanish onion
1 bunch chopped leek (white and pale green parts)
2-4 large peeled and chopped carrots
4 minced garlic cloves
4-5 (32-ounce) cans or boxes organic chicken broth
2 cups dry white wine
2 pounds rinsed green split peas
4 whole bay leaves
2-4 Tbsp. chopped fresh rosemary leaves or 1-2 Tbsp. dried (to taste)
cracked pepper to taste
coarse salt to taste
In large stockpot, saute onion and leeks in reserved 2 Tbsp. bacon grease or add 2 Tbsp. olive oil if using ham bone, cooking until softened. Add garlic and chopped carrots and cook additional few minutes. Carefully add stock, scraping brown bits from bottom of pot. Add peas, white wine, bay leaves, rosemary, pepper and salt. Bring to boil and reduce heat, simmering until peas are tender, stirring occasionally about 1 hour. Taste and adjust seasonings.
(12 servings for light eaters)
~ for a unique flavor, drop in a dollop of fresh horseradish, plenty of cracked pepper and top with seasoned croutons
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