Split Pea Soup

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

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!

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