Asian Split Pea Soup

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
20	ounces	split peas
3	quarts	water
2	whole	shallots -- minced fine
2	cloves	garlic -- minced fine
3	stalks	celery -- diced small
2	whole	carrots -- sliced thin
4	slices	bacon - raw - thick slice -- diced
1	tablespoon	low sodium Worcestershire sauce
1/2	teaspoon	ground cloves
1/2	teaspoon	ground allspice
1	teaspoon	seasoned salt
1/2	teaspoon	seasoned pepper
2	tablespoons	Dijon mustard
1	tablespoon	low sodium soy sauce
1	teaspoon	grated ginger root
4	cups	water
1/2	cup	sweet sherry
12	ounces	fat-free evaporated milk

Pick over peas removing any stones. Soak overnight in water to cover.

Drain peas in colander.

In large pot or Dutch oven cook bacon until desired crispness.

Add garlic and gingerroot and cook for 30 seconds or until fragrant. Add shallots, celery and carrots and cook until softened.

Add peas and all spices. Add 4 cups of water and sherry. Heat until boiling.

Reduce heat and cover and simmer 2 to 3 hours or until peas have softened. Add evaporated milk and heat through for 15 minutes.

Makes 8 servings.

Per Serving: 421 Calories; 12g Fat (26.4% calories from fat); 23g Protein; 53g Carbohydrate; 19g Dietary Fiber; 14mg Cholesterol; 535mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.