Split Pea Chowder Recipe by Ruth Paget
Makes 2 quarts
Ingredients:
-2 slices bacon
-4 medium peeled and chopped onions
-2 sticks chopped celery
-1½ quarts water
-1/2 pound dried split peas
-1/2 teaspoon peppercorns
-2 whole cloves
-1/2 teaspoon dry mustard
-1/2 teaspoon oregano
-2 teaspoons salt
Steps:
1-Chop bacon in small pieces and fry in a large soup pot until almost crisp.
2-Add onions and celery to the pot and cook them for 5 minutes or until the vegetables are limp.
3-Add dried split peas, water, peppercorns, cloves, dry mustard, oregano, and salt.
4-Bring soup to a boil. Then, reduce the heat, cover the pot, and cook slowly for about two hours.
Stir the soup occasionally and add more water if the chowder becomes too thick.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
