Yellow Split-Pea Soup

This is the “other” split-pea soup that people don’t often make. But I sure like it -- Pea Soup Yellow or Green fit’s the spot for me.

Please don’t ask me why I HATE plain peas but love split-pea soup -- I just don’t know!

Yellow Split-Pea Soup

1 unsliced loaf Pumpernickel bread

8 cups water

1 16-ounce package yellow split-peas

1 pound lean salt port, rind removed

2 medium onion, chopped

1/2 teaspoon dried marjoram

1/4 teaspoon pepper

4 medium carrots, sliced

4 medium stalks celery, sliced

Garnish: Pumpernickel croutons or snipped chives

Using an unsliced loaf of pumpernickel bread cube into 1-inch square croutons and place in a large bowl. Pour 1/4 cup melted butter over croutons and mix well to coat. Place croutons on baking sheet in a single layer and bake in a 300 degree oven until dry and toasted. Cool.

In a Dutch oven over medium heat, heat water and yellow split-peas to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add salt pork, onions, marjoram and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour. Skim fat if necessary.

Add carrots and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Remove slat port; cut in 1/4-inch slices and return to soup.

Serve in warm bowls and garnish with pumpernickel croutons or snipped chives.