Split Pea Soup

(serves 4)

• 1 cup (220 g) dried green or yellow split peas, picked over, rinsed, and drained

• 4 cups (1 l) chicken or vegetable stock or prepared broth

• 2 small carrots, peeled and thinly sliced

• 1 celery stalk, thinly sliced

• 1 yellow onion, finely diced

• 6 slices bacon

• 1 tbsp. olive oil

• 2 tbsp. finely chopped fresh flat-leaf (Italian) parsley

• 1/2 tsp. finely chopped fresh marjoram or 1/4 tsp. dried marjoram

• 1/2 tsp. finely chopped fresh thyme or 1/4 tsp. dried thyme

• Salt and freshly ground pepper.

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

2. Add the split peas, stock, 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. Discard the bacon.

3. Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 1 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.

4. Coarsely purée 2 cups (500 ml) of the soup in a food processor and return the puréed soup to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

5. Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately with warm crusty French bread.

My Tips:

• The resulting amount of soup is for just about 3 – 4 persons, therefore it makes more sense to double all the ingredients.

• For an alternative garnish, top the soup with chopped honey-baked ham.

Source: “Soups” Williams – Sonoma kitchen library, (A Weldon Owen Production, 2001)