MRS. SCHREINER'S
SPLIT-PEA SOUP

Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks.
Everything they made was a work of art. This pea soup recipe came from them and is one
of our favorites. Do not omit the bacon fat; it is the secret ingredient.

8 slices bacon (about 1/4 pound)
1/2 onion, chopped
2 carrots, cut into 1/4-inch dice
1 pound dried split peas
2 1/2 quarts water plus additional if necessary
1 smoked ham hock
1 teaspoon salt, or to taste
1 bay leaf

In a large heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer
to paper towels to drain.

Pour off all but about 1/4 cup bacon fat from kettle and cook onions and carrots, stirring,
until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and
adding 1 to 2 cups more water if soup becomes too thick, 2 hours.

Remove kettle from heat and transfer ham hock with a slotted spoon to a cutting board.
Discard fat and bones and chop meat. Return meat to kettle and simmer soup, stirring,
until heated through. Discard bay leaf.