Split Pea and Bacon Soup
Everyone loves split pea soup when you add lots of tasty bacon to it.
Prep Time: 15M
Cooking Time: 2H15M
Serves: Serves 8
- 2 tbsp olive oil
- 15oz (425g) bacon or pancetta, chopped into bite-size pieces
- 2 onions, finely chopped
- sea salt and freshly ground black pepper
- 4 celery ribs, finely chopped
- 4 carrots, finely chopped
- 11/4lb (550g) yellow split peas
- 6 cups hot vegetable stock
- Heat half the oil in a large heavy-based saucepan, add the bacon or pancetta, and cook over medium heat, stirring occasionally, for 5 minutes or until crispy. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with salt and pepper, then add the celery and carrots and cook over low heat for 5 minutes.
- Add the peas and stock and bring slowly to a boil. Cover with a lid, reduce to a simmer, and cook for 2 hours or until the peas are tender. Check occasionally and add hot water if the soup begins to look too thick. Transfer to a food processor or blender and process until smooth and blended. Return the bacon or pancetta to the pan, then season with salt and pepper.
- Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
- To serve, defrost overnight in the refrigerator, transfer to a saucepan and heat until piping hot. Serve with crusty bread.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!