Split Pea Soup
Ingredients
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- 2 tbsp olive oil
- 1 cup diced bacon (100g)
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, chopped
- 1 large leek, chopped
- 2 garlic cloves, minced
- 1 tbsp fresh thyme or 2 tsp dried
- 3 tsp salt
- freshly ground pepper
- 1 bay leaf
- 2 potatoes (1 lb/450g), peeled & cubed
- 1 1/2 cups dried split peas (300g)
- 7 cups water (or more if necessary)
- optional chicken bouillon cube
Instructions
- In a large soup pot, heat the olive oil. Add the bacon, onion, carrots, celery and leek, and cook, stirring frequently, until the onion is translucent, about 5 to 7 minutes. Add the garlic, thyme, salt (you can start with the smaller amount and add more later), a few very generous grinds of black pepper, a bay leaf, the cubed potatoes, and the split peas.
- Pour in the water and bring to a boil, then reduce the heat to a very low boil. Put a lid on the pot, but leave it askew with room for steam to escape, and cook the soup, stirring every once in a while, until the split peas and potatoes are very soft, about 1 hour, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.
- Remove from heat. Pluck out the bay leaf. Puree the soup to whatever consistency you like with a stick blender. (Or you can use a traditional blender, letting the soup cool to room temperature before blending it. Never fill a blender more than half-full with hot liquid, which can be dangerous.)
- Or, smash some of the soup against the side of the pot to get a less chunky consistency.
- Add additional water to get to the soup to the consistency that you like, and season with additional salt, if desired.
- * Note: I added a chicken bouillon cube. Gave good salt & flavor.
- Serving and storage: The soup can be served as is, or you can scatter sliced scallions or chives, nuts or seeds, garlic croutons, crumbled bacon, and perhaps some smoked salt over the top. The soup will keep in the refrigerator for up to four days or can be frozen for several months.