- Yield
- a big pot full
Ingredients
- 1 med. onion, chopped
- 3 stalks celery, chopped (1 1/2 C)
- C chopped fresh parsley
- 1 minced garlic clove
- 8 oz canadian bacon <--this is good!
- a splash of olive oil
- 1 lb dried split peas, soaked overnight
- 8 C chicken broth
- 1/2 tsp salt (if your broth isn't too salty)
- 1/2 tsp groud black pepper or more
- a splash of Dry Sherry
Instructions
- 1
Saute onion, celery, parsley, garlic and canadian bacon in the bottom of a big pot, with a little olive oil. This is just to soften the onion and bring out the flavors, it doesn't have to be super-cooked.
- 2
Drain peas and add to the pot, with the broth, salt and pepper. Bring to a boil, reduce heat and cook with the lid on for about 3 hours. When it's done, add some dry sherry to taste.