RECIPE INGREDIENTS2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, peeled and thinly sliced
1 clove garlic, minced
1 1/4 cups green split peas, rinsed
6 slices thick-cut bacon
7 cups (56 fl oz/1.75 l) water
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh parsley
Split Pea Soup with Bacon Recipe at Cooking.com
DIRECTIONS
In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 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, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.
Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares; set aside.
Using a blender or a food processor fitted with the metal blade or a hand blender, purée the soup until smooth and creamy. If a food processor or blender was used, return the purée 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 warmed soup bowls; sprinkle the parsley over the tops. Serve immediately.
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