Today's offering came from the New England Soup Factory Cookbook again. I will most likely be using this book fairly frequently this winter. The full name of the recipe is Country Split Pea Soup with Bacon and Potatoes. The author describes it as a "peasant-style recipe".
The recipe again called for sherry; it seems to be a favorite ingredient of the author, as it is in a number of her recipes. Unlike last time, however, it called for dry sherry instead of cream sherry. I don't know anything about sherry, and I'm not about to start a wine cellar in order to have the correct type for each of Marjorie Druker's recipes. So, again, I skipped it, and naturally we didn't know the difference. I don't doubt that it adds a little something to the flavor, and I'm not against using wine for cooking, I just don't keep it around.
Anyhoo, the soup was thick, hearty, and satisfying. Handsome and I really enjoyed it. It tasted just like a split-pea soup should, but I would probably skip the potatoes next time, personally.
And now for the ratings:
One thing I like about many of these soup recipes is that they start out with lots of veggies...this one had celery, carrots, and onion, as well as the split-peas...and then you blend it all up with a stick-blender and the kids are none the wiser!