Shaker Split Pea Soup

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 149
Caloriesfromfat 8 %
Fat 1.3 g
Satfat 0.4 g
Monofat 0.5 g
Polyfat 0.3 g
Protein 10.2 g
Carbohydrate 25.3 g
Fiber 10 g
Cholesterol 2 mg
Iron 1.8 mg
Sodium 294 mg
Calcium 32 mg

Ingredients

3 slices center-cut bacon, chopped
1 1/2 cups finely chopped onion
5 cups water
1 1/2 cups green split peas
1/4 teaspoon dried thyme
1/4 teaspoon dried savory
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Thyme sprigs (optional)

Preparation

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.

Note:

Alison Ashton,

October 2008