Andersen's Split Pea Soup
Pairs Well With
1 tablespoon extra virgin olive oil
4 slices of thick-cut bacon, thinly sliced
1½ cups chopped yellow onion
2 cloves of garlic, minced (about 1 tablespoon)
4 stalks of celery, thinly sliced
4 medium carrots, peeled and sliced into ¼ inch thick rounds
2 cups split peas, washed and picked over to check for stones
8 cups of vegetable stock
2 bay leaves
2 teaspoons fresh thyme leaves
Salt and pepper to taste
Fresh parsley and chives for garnish
Heat the oil in a large stock pot over medium heat. Add the bacon and cook, stirring frequently, until the fat is rendered from the bacon and it becomes crisp. Remove bacon from pan using a slotted spoon and reserve in a paper towel-lined bowl.
Add the onion, celery, carrots and garlic to the pan and saute, stirring occasionally, until the vegetables are translucent and slightly tender, about 10 minutes. Add the peas, stock, bay leaves and thyme and bring to a simmer. Reduce heat, cover pot and simmer for about 25-30 minutes or until the peas are tender. Remove bay leaves. Taste for seasoning and add salt and pepper if needed.
Serve immediately, garnished with the reserved bacon, parsley and chives.
Notes and Substitutions
To make this split pea soup vegetarian, simply omit the bacon and add an additional tablespoon of extra virgin olive oil to the pan before sautéing the veggies.
From Discover California Wines.