Split Pea Soup

Split Pea Soup

I’m almost embarrassed to admit it but I’ve never cooked with dried beans or legumes, ever! I had to change that so I bought some green split peas, known for their earthy flavour. Then I drew inspiration from split pea soup which I soon discovered is really, really fattening. Here is my lightened up version and man is it good! You get a little smoke from the bacon with a marginal amount of the calories.

Serves 8

2 Strips of bacon, sliced into lardons (small strips)

1 Medium onion, diced

1 Large carrot, diced

1 Stalk of celery, diced

3 Cloves of garlic, crushed

5 – 6 Sprigs of fresh thyme

1 ½ Cups (dried) Green Split Peas

10 Cups Sodium-Reduced Stock (I used Chicken Stock)

Salt

Pepper

Place a large soup pot over high heat and sauté the bacon until crisp.

Remove the bacon pieces and transfer them to a paper towel to rest.

Pour out the excess bacon fat from the pot but don’t wipe it clean.

Place the pot on medium heat (any warmer may cause a smoke show) and add the onion, carrots, celery and thyme sprigs; season lightly with salt and pepper.

Sauté for 5 – 7 minutes, until the veggies are soft and translucent.

Turn the heat to high and add in the garlic and peas; sauté for about 30 seconds and then add in the stock.

Bring the soup to a boil and then drop the heat to medium-low, let the soup simmer for two hours, until the peas are soft and tender (stirring occasionally).

Use an immersion blender, blender or food processor and partially puree the soup; you still want some lumps from the peas.

Taste and adjust seasoning.

Garnish with the reserved bacon pieces.

Notes:

1. Use any sodium-reduced stock of your choosing.
2. Yellow split peas are generally milder in flavour
3. This soup thickens as it sits.

Split Pea Soup

I’m almost embarrassed to admit it but I’ve never cooked with dried beans or legumes, ever! I had to change that so I bought some green split peas, known for their earthy flavour. Then I drew inspiration from split pea soup which I soon discovered is really, really fattening. Here is my lightened up version and man is it good! You get a little smoke from the bacon with a marginal amount of the calories.

Servings 8

Prep Time 5 minutes

Cook Time 2 hours

Ingredients

• 2 Strips of bacon , sliced into lardons (small strips)
• 1 medium onion , diced
• 1 Large carrot , diced
• 1 stalk of celery, , diced
• 3 Cloves of garlic , crushed
• 6 Sprigs of fresh thyme
• 1 1/2 Cups (dried) Green Split Peas
• 10 Cups sodium-reduced stock (I used Chicken Stock)
• salt
• pepper

Instructions

1. Place a large soup pot over high heat and sauté the bacon until crisp.
2. Remove the bacon pieces and transfer them to a paper towel to rest.
3. Pour out the excess bacon fat from the pot but don’t wipe it clean.
4. Place the pot on medium heat (any warmer may cause a smoke show) and add the onion, carrots, celery and thyme sprigs; season lightly with salt and pepper.
5. Saute for 5 – 7 minutes, until the veggies are soft and translucent.
6. Turn the heat to high and add in the garlic and peas; sauté for about 30 seconds and then add in the stock.
7. Bring the soup to a boil and then drop the heat to medium-low, let the soup simmer for two hours, until the peas are soft and tender (stirring occasionally).
8. Use an immersion blender, blender or food processor and partially puree the soup; you still want some lumps from the peas.
9. Taste and adjust seasoning.
10. Garnish with the reserved bacon pieces.

Recipe Notes

1. Use any sodium-reduced stock of your choosing.
2. Yellow split peas are generally milder in flavour
3. This soup thickens as it sits.