Shaker Split Pea Soup

A similar recipe from Sabbathday Lake Shaker Community in Maine calls for yellow split peas; we use the more readily available green. Dried savory is an herb the Shakers used often. If you can't find it, substitute a pinch of dried sage or increase the amount of dried thyme to 1/2 teaspoon. For a smoother texture, puree the soup in a blender or in the pot with an immersion blender. This thick soup serves eight as an appetizer or six as a main dish.

Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

• 3  slices center-cut bacon, chopped
• 1 1/2  cups  finely chopped onion
• 5  cups  water
• 1 1/2  cups  green split peas
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  dried savory
• 1/4  teaspoon  freshly ground black pepper
• 1  teaspoon  kosher salt
• Thyme sprigs (optional)

Preparation

1. Cook bacon in a Dutch oven over medium heat 5 minutes. Add onion to pan; cook 5 minutes or until onion is tender and lightly browned, stirring occasionally. Add 5 cups water, scraping pan to loosen browned bits. Add peas, dried thyme, savory, and pepper to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour and 20 minutes. Mash with a potato masher to desired consistency. Stir in salt. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories:

149 (8% from fat)

Fat:

1.3g (sat 0.4g,mono 0.5g,poly 0.3g)

Protein:

10.2g

Carbohydrate:

25.3g

Fiber:

10g

Cholesterol:

2mg

Iron:

1.8mg

Sodium:

294mg

Calcium:

32mg