Mountain High Yoghurt


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Featured Recipe

Fruit Crepes

Cooking With
Yoghurt

Split Pea and Ham Soup

A hearty soup for a big appetite. Add a crusty loaf of bread and a salad, and you've got dinner. You can find dried split peas near the dried beans in most grocery stores.

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

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.