SPLIT PEA SOUP WITH BACON

SPLIT PEA SOUP WITH BACON
“Although the authentic version of this cool-weather dinner favorite is smooth and creamy, you can give your pea soup a little texture by setting aside some of the mixture before pureeing, then stirring the two batches together.”


2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, thinly sliced
1 clove garlic, minced
1-1/4 cup green peas, rinsed
6 slices, thick-cut bacon
7 cups water
1 bay leaf
¾ teaspoon salt
¼ teaspoon black pepper
1-tablespoon fresh chopped parsley.


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

Add the split peas, bacon, water and bay leaf. Discard the 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 scrapping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.

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

Using a blender or food processor fitted with the metal blade or hand blender, 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 soup bowls; sprinkle the parsley over the top. Serve immediately.


Yield: 4-6 servings.