by Diana Rattray
Split pea soup is a fabulous soup to serve when you need something hearty and satisfying. Bacon adds smoky flavor to the soup while a few potatoes and other vegetables add thickness and extra nutritive value. Some half-and-half gives it richness, but feel free to use milk to lighten it a bit.
Pea soup takes about 45 minutes to an hour to cook on the stovetop, and the prep is quite easy. Puree as smooth as you like, but make sure to fill the blender no more than half full. Hot soup creates steam which can cause an explosion, forcing the blender lid off and causing a mess (not to mention possible burns). So blend it in batches. Loosen the cup in the center of the lid and hold a folded towel firmly over the lid as you process the hot soup.
Serve this pea soup with wedges of cornbread or crusty homemade bread.
PrintPea Soup With Bacon
Split pea soup is a fabulous soup to serve when you need something hearty and satisfying. Bacon adds smoky flavor to the soup while a few potatoes and other vegetables add thickness and extra nutritive value.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Soup Recipes
Ingredients
- 1 pound split peas (dry, green or yellow)
- 8 ounces bacon
- 2 ribs celery (chopped)
- 1 large onion (chopped)
- 1 quart water
- 1 quart chicken stock or vegetable broth (preferably unsalted)
- 2 medium potatoes (peeled, diced)
- 2 medium carrots (peeled, diced)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 bay leaf
- 1 cup half-and-half (or cream or milk)
- Kosher salt, to taste
Instructions
- Rinse the split peas in cold water; pick them over and discard any damaged or malformed peas or small stones. Set aside.
- Dice the bacon.
- Add the diced bacon to a Dutch oven or stockpot and place it over medium heat. Cook the bacon until it is crisp, stirring frequently. With a slotted spoon, remove the bacon to paper towels to drain. Refrigerate the bacon and save it to use for garnishing the soup.
- In the bacon drippings over medium heat, cook the onion and celery for about 10 to 12 minutes, or until the onion is translucent and browned.
- Add the split peas, water, broth, potatoes, carrots, pepper, and bay leaf to the Durch oven. Bring the soup to a boil over high heat and then reduce the heat to low. Cover the pan and simmer the soup for 45 minutes, or until peas are soft. Stir occasionally.
- Discard the bay leaf. Carefully purée the hot pea soup in batches, filling the blender no more than 1/3 to 1/2 full each time. Make sure the lid is secure when blending the hot mixture, and hold the lid down firmly with a folded kitchen towel in hand. Pour the blended mixture into a bowl while blending subsequent batches.
- Return the pureed soup to the Dutch oven; add the half-and-half and stir to blend. Cook over medium heat until hot, but do not boil. Taste and adjust the seasonings with salt and pepper, as needed.
- Sprinkle the reserved bacon over servings just before serving.
