smoky split pea soup
PREP TIME 5 mins, COOK TIME 1 hr 10 mins
10 smoked bacon slices
1 onion, roughly chopped
2 garlic cloves, roughly chopped
2 carrots, thickly sliced
2 potatoes, quartered
3 celery stalks, chopped
1 tbsp chopped rosemary
1 tbsp chopped thyme
1 tbsp chopped oregano
8 cups hot chicken stock
1lb (450g) dry split peas
salt and freshly ground black pepper
For the croutons:
2 tbsp olive oil
2 garlic cloves, crushed
2–3 slices of day-old bread, cut into cubes
1 Brown the bacon in a heavy-based soup pot or flameproof casserole over medium heat. Take out a small amount of bacon and set aside for garnishing.
2 Add the onion and garlic to the pot. Stir in the carrots along with the potatoes, celery, and the herbs. Cook over low heat until the onions turn translucent, then add the stock and peas. Cover and cook over low heat for 45 minutes to 1 hour, or until the peas are soft.
3 Transfer the mixture to a food processor or use a hand-held blender and blend to a smooth purée. Season to taste.
4 For the croutons, heat the oil in a small pan over medium-high heat. Add the garlic and the bread and toss until brown. Crumble or finely chop the reserved bacon. Serve the soup hot, topped with the croutons and crumbled bacon.
|smoky split pea soup|