Split Pea Soup
serves 4-6
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1/2 pound thick-cut bacon, chopped
1 yellow onion, diced
1 carrot, diced
3 cloves garlic, minced
2 cups dried split peas
6 cups cold water
1 bay leaf
1 cup light cream
salt and pepper
prep: 15 minutes
total: 1 hour
large pot
immersion blender (or regular blender)
1. In a large pot, cook the bacon over medium-high until it is slightly crispy, 3-5 minutes. Add the onion and carrot, and cook, stirring often, until the onion is softened, 4-6 minutes. Stir in the garlic and cook until the garlic becomes fragrant, 1 minute or so.
2. Add the peas, water and bay leaf and bring to a steady simmer. Continue simmering, uncovered, until the peas are tender, about 45 minutes.
3. When the peas are done, remove the bay leaf. Pour in the light cream and stir constantly to warm it through, but don't let it boil. With an immersion blender, purée half the soup. Season to taste with salt and pepper.
2. Add the peas, water and bay leaf and bring to a steady simmer. Continue simmering, uncovered, until the peas are tender, about 45 minutes.
3. When the peas are done, remove the bay leaf. Pour in the light cream and stir constantly to warm it through, but don't let it boil. With an immersion blender, purée half the soup. Season to taste with salt and pepper.
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