Pea Soup With Shrimp
1 cooked shrimp
1 strip of bacon
2 medium onions, coarsely chopped
3 cloves garlic, minced
2 tablespoons olive oil or butter
2 cups dry C&F yellow split peas, rinsed
1 tablespoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce, or to taste
6 cups low-fat chicken broth
1/2 teaspoon red wine vinegar or balsamic vinegar
In heavy saucepan over medium heat, gently cook onion and garlic in oil until they are soft but not browned.
Stir in split peas, then the seasonings, pepper sauce, and broth.
Raise heat to medium and bring to a boil.
Reduce heat, cover, and simmer for about 1 hour, stirring occasionally, or until soup is fairly thick.
Stir in vinegar.
Adjust seasonings, adding more pepper sauce, salt, or pepper, as desired.
Wrap shrimp with bacon and add to served soup.