Tuesday, November 30, 2010

Split Pea Soup

Nothing like a cold wintery day to make me want a bowl of hot soup. This soup is made with dried "split" peas and it's warm, satisfying, and great for leftovers. I added in some yummy veggies and used our Immersion Blender to blend it into a deliciously smooth soup right in the pot.  This is a great fix it and forget it dinner, once you drop everything in the pot just let it simmer away.  Enjoy!

Recipe (serves 6)

1 tablespoon olive oil
1 small onion, diced
4 celery stalks, chopped
4 large carrots, chopped
2-3 cloves of garlic, diced
1-2 slices uncured applewood smoked bacon, diced
4 cups Low Sodium Chicken Broth
6 cups water
1 pound dried green split peas
1 teaspoon dried thyme
pinch of salt and pepper

1. Add olive oil to large soup pot over medium high heat. Sauté onions, celery and carrots about 3 minutes. Add garlic and diced bacon, saute until tender about 3-4 minutes.

2. Add chicken broth, water and seasonings. Pick over the peas and remove any stones. Wash and drain peas and add to pot. Bring to a simmer. Cover loosely and simmer about 1 hour, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan.

3. Purée the soup with an Immersion blender or use a food processor or blender working in batches. Salt and pepper to taste. Ladle into soup bowls and garnish with croutons.

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