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• EST 2008 •

Jennie’s Kitchen at Home

OUR FAVORITE RECIPES FROM THE KITCHEN

Split Pea Soup with Bacon

Updated: May 19

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!

Ingredients

  • 10 pieces of bacon, cut up

  • 2 medium onions, chopped

  • 5 garlic cloves, minced

  • Kosher salt

  • 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

First Step

  • 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


Second Step

  • 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!

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