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SPLIT PEA SOUP WITH BACON AND ROSEMARY

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Reference:

Bon App�tit, September 2000 Mary Klonowski Chicago, IL Too Busy To Cook?

Prep:

Prep: 20 minutes; Total: 70 minutes

Servings:

Makes 4 to 6 servings.

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Submitted by:

Foodie

Ingredients

bacon slices, chopped

small onion, chopped

medium leek (white and pale green parts only), sliced

large carrot, peeled, chopped

garlic cloves, minced

14 1/2-ounce cans low-salt chicken broth

1/4 cups green split peas, rinsed

bay leaves

1/2

tsp chopped fresh rosemary or 1 tsp dried, crumbled

Directions

Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.

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