This soup is wonderful. I made it last week, and I'm making it again right now. Before this soup, I never tasted split pea soup before, so I was unsure if I would like it. The flavors are wonderful, though it looks sort of yucky. I added more bacon (about 10 slices) to use up what I had, a dash of liquid smoke, an extra onion and carrot, and celery.

Reviewed On: Nov. 19, 2007

As a 20 year old college student, I thought I'd give this recipe a shot. It was really easy to make, except for the wait. I used grape frozen concentrate. I really don't know how alcoholic this is, or healthy (4 cups sugar!) but the flavor is good. I'll probably be making this on and off again for the next few months :) maybe longer, after I taste test some things from a local winery and see what I think. Thanks for the recipe!

Reviewed On: Sep. 9, 2005

This stuff is just like a local Greek restaurant's saganaki! I did use the Kass cheese instead. I wanted to flame it like they did in the restaurant, but since I'm under 21, I bought some imitation brandy extract (has 53% alcohol) and I poured some on the cheese, removed from heat, and torched it for a few seconds and then put it out by squeezing a lemon wedge.

Reviewed On: Jul. 31, 2005