Split Pea Soup With Cracklings Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Chicken Skin, cut into 1"
2 tsp: Salt,
-pieces,
1/2 tsp: Black Pepper, freshly
2: To 3 Garlic Cloves, Peeled,
-ground,
-Crushed, coarsely chopped
1/4 tsp: Tabasco Sauce,
8 cup: Water,
1 lbs: Dry Split Peas,
2 tsp: Herbes De Provence,
Directions:
1. Place the chicken skin pieces in a skillet and saute over high
heat for 8 to 10 mins, until the fat is rendered and the skin is
crisp. Remove the cracklings and fat and discard all but 3 Tbs of the
fat.
2. Place the reserved fat and cracklings in a large saucepan, add the
onion, and saute for 5 mins. Then, add the garlic, mix well, and stir
in the water, herbes de Provence, salt, pepper, Tabasco and split
peas.
3. Bring to a boil, cover, reduce the heat and boil gently for 1 hour.
Stir the soup well although it should be fairly thick, if you would
prefer it thinned a little, add some water.
4. To serve, divide the soup among six bowls, and offer extra Tabasco
sauce, if desired. Makes 6 servings. Note: If you want to reduce your
caloric intake even more, eliminate the cracklings and use chicken
fat or 3 Tbs of peanut oil to start the soup.
Recipe By : Jacques Pepin Todays Gourmet - ISBN 0-912333-07-3
From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking
Source from luhu.jp
heat for 8 to 10 mins, until the fat is rendered and the skin is
crisp. Remove the cracklings and fat and discard all but 3 Tbs of the
fat.
2. Place the reserved fat and cracklings in a large saucepan, add the
onion, and saute for 5 mins. Then, add the garlic, mix well, and stir
in the water, herbes de Provence, salt, pepper, Tabasco and split
peas.
3. Bring to a boil, cover, reduce the heat and boil gently for 1 hour.
Stir the soup well although it should be fairly thick, if you would
prefer it thinned a little, add some water.
4. To serve, divide the soup among six bowls, and offer extra Tabasco
sauce, if desired. Makes 6 servings. Note: If you want to reduce your
caloric intake even more, eliminate the cracklings and use chicken
fat or 3 Tbs of peanut oil to start the soup.
Recipe By : Jacques Pepin Todays Gourmet - ISBN 0-912333-07-3
From: Dan Klepach Date: 09-11-95 (14:01) (159)
Fido: Cooking
Source from luhu.jp