On Fri, 09 Dec 2005 17:51:32 GMT, "kilikini"
Yeah, I'm sure it does, but it doesn't taste or feel greasy. More like spicy. I originally called this "Chunky Split Pea Soup," because I use fairly good-sized pieces of carrots, and I don't puree the end product. I like to see peas in my pea soup. You can skip the bacon, too. It's supposed to be a garnish, and it never lasts that long around here!
If you have the spices available, it's not too late to add them to your current batch, if you'd like to try it that way.
Here's the recipe, for anyone who missed it:
* Exported from MasterCook *
Spicy Split Pea Soup
Recipe By :Damsel Serving Size : 8 Preparation Time :0:00 Categories : beans-legumes soups-chowders
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1-4 pound bacon 1-2 pound pepperoni -- 1-2" cubes 5 medium carrots -- sliced 1-4" thick 1 medium onion -- chopped fine 1 clove garlic -- smashed and chopped 16 ounces split peas 5 cups water 1-8 teaspoon ground allspice 1-8 teaspoon ground cloves 1-4 teaspoon ground pepper 1-2 teaspoon salt 1-2 teaspoon dried thyme 1 bay leaf
Add pepperoni to the drippings, frying until browned; remove to large saucepan. Add onions and garlic to the drippings. Saute until onions become translucent, then add to the saucepan.
Place dry split peas into the saucepan, along with the water. Add carrots, then stir in the herbs and spices.
Bring to a boil, and reduce heat to low. Cook, covered, for 45 minutes, or until peas just begin to break down. Add more water, if necessary. Remove bay leaf. Garnish each serving with crumbled bacon.
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Per Serving (excluding unknown items): 301 Calories; 8g Fat (22.7% calories from fat); 19g Protein; 40g Carbohydrate; 16g Dietary Fiber; 12mg Cholesterol; 389mg Sodium. Exchanges: 2 1-2 Grain(Starch); 1 1-2 Lean Meat; 1 Vegetable; 1 Fat.
NOTES : Many thanks to Sandy Dykes for inspiring the spice selections for this recipe. --
