Recipe by Engrossed
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Top Review by Outta Here
Great bowl of "comfort food" on a dreary, wet day! Amazing how few ingredients can be so tasty! I usually only make split pea soup when I have leftover ham or some ham hocks, which isn't often. Now I can make it more often with bacon. I keep a large bag of pre-cooked, crumbled bacon in the freezer and that made this even easier. The only change I made was throwing in about 1/2 cup of diced carrots I needed to use. Great with homemade rye bread! Made for tag game at kittencalskitchen.com.
- 1⁄2 lb bacon, chopped
- 1 medium yellow onion, peeled and sliced
- 1 lb split peas, washed and soaked in 6 cups water for 6 hours-overnight
- salt & freshly ground black pepper
- 4 tablespoons butter (1/2 cube)
Directions See How It's Made
- Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tablespoons of the fat. Add onion and saute until tender.
- Drain peas and place in a 4 to 6 quart pot along with reserved bacon and sauteed onions. Add enough water to just cover the peas.
- Bring to a boil and simmer, covered, about 1 1/2 hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary.
- Stir in salt and pepper to taste and the butter.