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Northern Pulse Growers Association

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Easy Split Pea Soup

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3 slices bacon, sliced                                                                  
1 quart water
1 tsp. salt                                                                           
1 T. lemon juice
2 c. sliced leeks                                                                
Freshly ground black pepper, to taste
1 ¼ c. green or yellow split peas                                    
Leeks tops, for garnish (optional)

In a large saucepan over medium heat, cook bacon until crisp. Add leeks and cook, stirring occasionally, until they are transparent and limp, about 7 to minutes. Add split peas, water and salt, bring to a boil. Reduce heat, cover, and simmer until peas are soft, about 35-45 minutes. Stir in wine. Season to taste with salt, pepper and lemon juice. Garnish with leek tops, if desired.

"Creamy horseradish, a good accompaniment for this soup.”
Creamy Horseradish Sauce
½  c. dairy sour cream
1 tsp. prepared horseradish
½ tsp. sugar