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Ingredients
1 pound whole dried peas (split dried green peas may be substituted)
⅓ pound slab bacon, cut in ½-inch cubes
2 medium-size carrots, scraped and diced
2 medium-size onions, peeled and chopped
2 small white turnips, peeled and diced
1 tablespoon chopped fresh sage, mint or summer savory, or 1 teaspoon dried sage
1 tablespoon butter or oil
Salt and freshly ground black pepper to taste
½ cup light cream or half-and-half, optional
Minced fresh mint or savory for garnish
Nutritional analysis per serving (8 to 12 servings)
12 grams carbs; 26 milligrams cholesterol; 163 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 4 grams fiber; 291 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
- Step 2
Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
- Step 3
Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
- Step 4
When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
- Step 5
Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
- Step 6
Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
Private Notes
Comments
If you like split pea soup, this is quite good. The turnips add a slight tang and the whole peas add texture. I partially puréed the soup after removing the fatty pieces of bacon. I highly recommend!
We have always had this meal purred with ham chunks. It's a family favorite.