Split Pea Soup with Bacon
- 2 hours and 10 mins
- 10 mins
- 2 hours
- 8 servings
- Soup
Ingredients
- 8oz – 12oz bacon
- 1 large onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 head garlic, cloves peeled and sliced thin or minced
- Salt and black pepper to taste
- 1 pound dried green split peas, rinsed and picked over
- 4 bay leaves
- 2 to 3 quarts chicken stock
Directions
- Dice bacon into ¼-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
- Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
- Remove soup from heat. Add salt and pepper to taste. Leave rustic or purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture.
