Thursday, 10 April 2014

Split Pea Soup

  • 1/4 pound bacon, diced
  • 2 carrots peeled and diced
  • 3 celery stalks diced
  • 1/2 medium yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 1/2 cups green split peas rinsed and picked over
  • 4 - 5 cups chicken broth
  • 1 cup water
  • salt and pepper
  1. In a large pot brown the bacon. Remove from the heat and reserve 1 tablespoon of pan drippings. Set bacon aside.
  2. In the same pot with the bacon drippings cook carrots, celery, onions, garlic and rosemary for 3 - 5 minutes or until vegetables are softened slightly. Stir in split peas. Pour in 4 cups chicken broth and water. Bring to a simmer and skim any scum that comes up to the top. Reduce heat and let simmer for 1 - 1 1/2 hours or until the peas are tender.
  3. Using an immersion blender blend soup until smooth. If you do not have an immersion blender carefully transfer hot soup to a blender and blend in batches until smooth. Add remaining cup of chicken broth if soup is too thick for your tastes.
  4. Ladle into soup bowls, top with reserved bacon and serve.
Post a Comment