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Split Pea Soup

Serves 4

1 Tbsp olive oil
1 yellow onion, finely diced
1 celery rib, thinly sliced
2 small carrots, peeled and thinly sliced
1 cup (7 oz) dried green or yellow split peas, picked over and rinsed
4 cups (32 fl oz) chicken or vegetable broth
6 slices bacon
2 Tbsp finely chopped flat-leaf parsley
1/2 tsp finely chopped marjoram (or 1/4 tsp dried)
1/2 tsp finely chopped thyme (or 1/4 tsp dried)
salt and freshly ground pepper

In a large, heavy pot, warm the oil over medium heat. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté just until slightly softened, 3 minutes.

Add the split peas, broth, 2 slices of the bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until the peas are tender, 50-60 minutes. Remove from the heat, discard the bacon, and let cool slightly.

Meanwhile, in a frying pan, fry the remaining 4 slices bacon over medium heat, turning once, until crisp, 8-10 minutes. Transfer to paper towels to drain. Let cool, then crumble.

Coarsely puree 2 cups (16 fl oz) of the soup in a food processor and return to the pot. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes. Taste and adjust the seasoning.

Serve, garnished with the crumbled bacon.

Williams-Sonoma Soup of the Day
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Header photo by
Gillian Gunson