Split Yellow Pea Soup
|Bacon fat||2 Tablespoon|
|Onion||1 Medium, chopped|
|Celery stalks||2 , diced|
|Carrot||1 Large, pared and diced|
|Dry split yellow peas||1 1⁄4 Cup (20 tbs), soaked 8 hours in cold water|
|Chicken stock||6 Cup (96 tbs), heated|
|Chopped parsley||1 Teaspoon|
|Cooked ham||1 Cup (16 tbs), julienned|
|Soft butter||2 Tablespoon|
Heat bacon fat in large saucepan over medium heat. Add onion and cook 3 minutes.
Stir in celery and carrot; cover and cook 4 minutes, stirring once or twice.
Stir in drained soaked peas. Add chicken stock and all seasonings including bay leaf. Add ham; partly cover and cook soup 45 minutes over medium heat. Stir several times.
Add Worcestershire sauce and butter; mix well and serve hot.