Thursday, January 17, 2008

Split Pea Soup

This recipe is part of my "40 Pounds of Pork Project" because I use the frozen pork broth as the base for the soup. In the winter time I make up the soup in my pressure cooker in the morning and set it on the woodstove all day. Then in the evening I bring it to pressure and release right away. We eat it with cornbread (making extra for breakfast in the morning), and a glass of good beer.

1/4 cup pork fat, skim from top of broth
1 onion, chopped
2 carrots, diced
5 celery ribs, sliced thin
2 16 oz. bags split pead, rinsed
6 cloves garlic, pressed
1 pint pork juice
16 cups water
salt and pepper to taste

Buon Apetito!

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