Split Pea Soup
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Split Pea Soup
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This recipe makes a small batch (approximately 3 servings), but can easily be doubled or even tripled (it freezes beautifully!)
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Ingredients
- 4 lices Bacon coarsely chopped
- 1 medium onion chopped (1 cup chopped)
- 1 cup green split peas
- 4 cups chicken stock
- 1 cup water or more as needed
- 1 bay leaf
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 teaspoon sherry vinegar
Instructions
- Heat a large heavy saucepan or Dutch oven over medium high heat. Add bacon pieces and cook, stirring occasionally, until crisp. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate.
- Remove all but 2 tablespoons of bacon fat (you can save it for another use) and return saucepan to medium heat.
- Add onions and sauté 5 minutes until soft.
- Add dried split peas and cook for 1 to 2 minutes until coated with fat. Add chicken stock, 1 cup of water, thyme, and bay leaf and bring to a simmer. Continue to cook, partially covered, for 50 to 60 minutes or until peas are very soft and falling apart.
- Optionally, blend all or half of the soup (use caution when blending hot liquids) and return to saucepan. Add a bit of additional water or broth for a thinner consistency if desired. Season with salt and pepper and stir in vinegar to taste. Serve warm, topped with bacon bits and a sprinkle of fresh thyme (if desired).
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