Serves: 6 • Prep Time: 15 mins • Cook Time: 1 hr 30 mins • Total Time: 1 hr 45 mins
At home we have an on-going debate…how to eat split pea soup! I say with a glug of hot sauce…my hubby says with a squirt of good Dijon mustard…my son says just with bacon! The recipe below can be enjoyed all three ways!
10 pieces of bacon, cut up
2 medium onions, chopped
5 garlic cloves, minced
Freshly ground black pepper
4 medium carrots, chopped
2 celery stalks, chopped
8 cups chicken stock (homemade if possible!)
1 pound dried split peas
Dijon Mustard to taste
Cholula Hot Sauce to taste
How to Make It
In a large heavy pot, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain, keep the fat in the pot
Stir the onions, garlic, and 1/2 teaspoon each salt and pepper into the fat in the pot and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the carrots, celery, stock, and split peas and bring to a simmer. Cook, stirring occasionally, until the split peas are very soft and falling apart, about 1 1/2 hours. Season the soup with salt and pepper to taste. Add 1/2 of the cooked bacon.
With an immersion blender, blend the soup in the pot until it is smooth and most. of the pieces of carrot have become tiny.
Third Step: Assemble
Ladle soup into bowls and top with bacon
Squirt a bit of dijon mustard OR Cholula on the soup. To make it pretty, drag a toothpick though the mustard or Cholula. Serve immediately.
Bon Appétit, Enjoy, Provecho!