Split Pea Soup

February 17, 2012 | Recipes Soups & Salads

A fall and winter favorite of mine.  Warm, smooth, and creamy, a perfect “comfort food.”  I found this recipe on Cooking.com when looking for something to make in our Dutch oven we received as a Christmas gift.  It was the first split pea soup recipe I had ever attempted, and it came out absolutely delicious!  If you do not have a Dutch oven, I’m sure a large pot will work just as well.

2 Tbsp Olive Oil
1 Yellow Onion, finely chopped
1 Celery Stalk, thinly sliced
2 Carrots, peeled and thinly sliced
1 Clove Garlic, minced
1 1/4 Cups Green Split Peas, rinsed
6 Slices Thick-Cut Bacon
7 Cups Water
1 Bay Leaf
3/4 Tsp Salt
1/4 Tsp Freshly Ground Pepper
1 Tbsp Fresh Parsley, finely chopped

In a large, heavy pot over medium heat, warm the olive oil.  Add the onion and saute until softened, 3-5 minutes.  Add the celery and carrots and saute until the carrots are tender, 2-3 minutes longer.  Add the garlic and saute for 1 minute longer.

Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer.  Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.

Remove the bacon and the bay leaf.  Discard the bay leaf.  Cut the bacon into small squares; set aside.

Using a blender, hand (immersion) blender, a food processor fitted with the metal blade, puree the soup until smooth and creamy.  If a food processor or blender was used, return the puree to the pot.

Reheat the soup over medium heat, stirring occasionally, until very hot.  Season to taste with the salt and pepper and stir in the reserved bacon.  Ladle into warmed soup bowls; sprinkle the parsley over the tops.  Serve immediately.

*If you are not a fan of chewy bacon (like me), I would recommend not putting the reserved bacon back into the soup — but definitely keep it in for flavor during the simmering process.  Instead, I would recommend making your own bacon bits to garnish the top of the soup.  While the soup is simmering for an hour, it is the perfect amount of time to dice some bacon, cook it in a pan until crisp, and drain on paper towel to cool.

2 responses to “Split Pea Soup”

  1. […] course, Staub, for instance.  My favorite recipe so far using the Dutch oven definitely has to be Split Pea Soup. Filed Under: Kitchen […]

  2. […] dinner party when you put out homemade croutons for your guests to put on their Caesar Salad or Split Pea Soup! Filed Under: How To's, Soups & […]

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