Split Pea Soup
Winter is a great time for split pea soup: it needs to simmer for a long time, and in so doing, it will warm up your kitchen. Plus, any time you are cooking with pork (bacon, here), you are in for a sensory out-of-body experience. Float away on a cloud of simmering bacon and aromatics, and when you open your eyes, you will have a hearty, delicious, crave-worthy meal. Split pea is almost the exact same drill as lentil: they are SO easy to make that this hardly qualifies as a “recipe,” and yet, the flavor will knock your socks off. Don’t forget the crusty bread for texture and for dienging!
Ingredients
Instructions
Prep your mirepoix: chop onions, celery and carrots and hold aside.
Cut bacon into one inch chunks and simmer in the bottom of your soup pot, on medium heat.
When bacon is crispy, drain off the fat but keep the bacon in the bottom of the pot. Add mirepoix (chopped carrots, onion and celery) and stir the veggies to coat with bacon fat.
After a few stirs, add the dried split peas and bay leaves and stir to coat.
Add chicken stock and increase heat. Bring to a boil, stirring occasionally, and then reduce heat to low while the soup simmers and thickens. The peas will sort of dissolve, the soup will become nice and thick and it will turn this "pea soup" color... mmmmm. You're ready for dienging! Enjoy.
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