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Split Pea and Bacon Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Kid-friendly
Type: Soups and Stews

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
Split Pea and Bacon Soup photo

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  1. 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.
  2. 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.
  3. Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator, transfer to a saucepan and heat until piping hot. Serve with crusty bread.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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