|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Many people's first memory of pea soup is one made by a grandmother for a huge gathering of family and friends. Thick and hearty, served with homemade bread, split pea soup is loved far and wide as comfort food.
This version is made with a generous amount of bacon for garnish, along with a few potatoes and other vegetables to help thicken and flavor the soup. The half-and-half gives the soup a nice creamy consistency. Feel free to use diced leftover ham instead of bacon.
- 1 pound dry split peas
- 8 ounces diced bacon
- 2 chopped celery ribs
- 1 cup onion (chopped)
- 2 quarts water
- 2 medium potatoes (peeled, diced)
- 1/4 teaspoon coarsely ground pepper
- 3 chicken or beef bouillon cubes (or equivalent base or granules)
- 1 bay leaf
- 1 cup half and half
- Salt and freshly ground black pepper (to taste)
Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp.
Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
Bring to a boil over high heat, then reduce heat to low.
Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
Discard 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 cover is secure when blending the hot mixture.
Pour blended mixture into a bowl while blending subsequent batches.
Return the mixture to the Dutch oven and stir in the half-and-half.
Cook over medium heat until hot, but do not boil.
Taste and season with salt and pepper.
Sprinkle the reserved bacon on top of the soup just before serving.