Recipe of Favorite Split Pea and Bacon Soup
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Split Pea and Bacon Soup. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Split Pea and Bacon Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Split Pea and Bacon Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Split Pea and Bacon Soup is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Split Pea and Bacon Soup estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Split Pea and Bacon Soup using 8 ingredients and 3 steps. Here is how you can achieve that.
Delicious!
Ingredients and spices that need to be Get to make Split Pea and Bacon Soup:
- 1 small onion
- 1 large carrot, diced
- 1 lb dried split peas, rinsed
- 2 bay leaves
- 4 cup chicken or vegetable stock
- 1 cup water
- 1 salt and pepper
- 4 oz bacon ends, diced small
Instructions to make Split Pea and Bacon Soup
- In large Dutch oven, cook the bacon over medium heat until most of the fat has rendered. Reserve a few bits of bacon for garnish. Spoon off all but one tablespoon of bacon fat. Keep the bacon fat in a clean container in your freezer, and use it for other things like roasting potatoes, eggs, chickens, etc.
- Add vegetables to pot. Let them cook until vegetables have softened and onion is translucent, about 5-7 minutes. Add peas and toss with vegetables until evenly coated with bacon fat. Add bay leaves, stock, and water. Bring to a boil, then reduce heat. Let simmer until peas are tender, about 45-60 minutes. Periodically skim the top of soup of grease. If soup seems too thick, thin out with more stock or water.
- When peas are tender, you can leave the soup alone if you want it chunky. I like to purée the soup so it is creamier. Just stick an immersion blender into soup and blend as much as you like. You can also transfer half of soup to regular blender or food processor, then add the blended soup back to the unblended half.
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