Chicken Recipes

SPLIT PEA AND BACON SOUP

In England, another name for this soup is “London Parti cular,” from the dense fogs for which the city used to be notorious. The fogs in turn were called “pea-soupers.”

INGREDIENTS
1 tablespoon butter
4 ounces Canadian bacon, chopped
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup split peas
5 cups homemade or canned chicken stock
2 thick slices firm bread, buttered and without crusts
2 slices lean bacon
salt and pepper

SERVES 4—6

1. Heat the butter in a saucepan, add the Canadian bacon and cook until the fat runs. Stir in the onion, carrot and celery and cook for 2—3 minutes.

2. Add the split peas and then the stock. Bring to a boil, stirring occasionally, then cover and simmer for 45—60 minutes.

3. Meanwhile, preheat the oven Jto 350°F and bake the bread on a baking sheet for about 20 minutes, until crisp and brown, then cut into cubes.

4. Broil the lean bacon until very crisp, then chop finely.

5. When the soup is ready, season 3 to taste and serve hot with chopped bacon and croutons sprinkled on each portion.