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.
Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.
Cooking Light OCTOBER 2008
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