Ingredients:
1 cup dried split peas
1 cup dried split peas
1 medium onion
1 tablespoon oil
100 grams salo
or bone-in ham*
8 cups water or stock
1 teaspoon salt
2 medium carrots
1 teaspoon pepper
Directions:
1. Soak peas overnight in water in the refrigerator.
2. Sauté onion in oil until translucent.
3. Cook salo or bone-in ham for 5 minutes*.
4. Strain soaked peas and add to the stock or water with salt.
5. Simmer on a low heat for two hours.
6. Peel and cut carrots into ½ inch pieces and add to the soup after one hour of simmering.
7. Add the pepper and serve. Yields 4 to 6 servings.
* The pork is optional and can be omitted for a vegetarian soup.
Bon Appetit!
Bon Appetit!
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