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Yellow Split Pea Soup

6 slices bacon

1 onion, peeled and diced

2 carrots, pared and diced

1/4 tsp oregano

1/2 tsp chervil

1 clove

1 bay leaf

1 cup yellow split peas

5 cups hot chicken stock

Salt and pepper


Place bacon into saucepan and cook for 2 minutes. Add onion. Cover and cook for 2 minutes over medium heat. Add carrots and all spices. Cover and cook 2 minutes. Add split peas and pour in chicken stock. Bring to a boil. Continue cooking, partly covered, for 1 1/2 hours over low heat. Serves 4.


Provided by Elizabeth Molson from the Our Favourite Recipes Cookbook, St. John's Lutheran Church, Petawawa.“





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