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 2 slices hickory-smoked bacon- 1/3 cup diced onion
- 1/3 cup diced celery
- 1 16-oz. package dried green
split peas
- 6 cups water
- 1 teaspoon kosher salt
- ¼ teaspoon ground thyme
- 4 ounces lean ham, diced
- 2 cups Plain Mountain High Yoghurt
- ¼ cup cream sherry
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In a large saucepan over medium heat, cook bacon until crisp. Transfer to paper towels to cool, leaving bacon fat in skillet. Crumble cool bacon and set aside.
Add onion and celery to bacon fat and sauté over medium heat for about 4 minutes. Add peas, water, salt, thyme, ham, and the bacon. Cook over low heat until peas are tender, about 45 minutes. Remove from heat and stir in yoghurt and sherry, mixing thoroughly. Serve warm.
Makes 8 servings.
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| Calories - 300 |
| Total Fat - 4g |
| Cholesterol - 15mg |
| Potassium - 205mg |
| Sodium - 538mg |
| Total Carbohydrates - 45g |
| Protein - 21g |
| Fiber - 0g |
| Calcium - 10% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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