Split Pea Soup
Homemade split pea soup is one of the world’s most comforting dishes. This is the best split pea soup recipe we’ve tried, and rivals that found at Pea Soup Anderson’s restaurant in Buellton. After trying this, I hope you’ll agree! If you prefer a vegetarian split pea soup, omit the bacon and ham.
- 1 lb. dried split peas, rinsed and sorted
- ½ onion, diced
- 2 carrots, halved and sliced
- 2 celery stalks, halved and sliced
- 2 whole cloves garlic, skinned and minced
- 1 bay leaf
- ¼-½ cup frozen bacon, diced small (or 1 ham hock)
- 8 cups chicken broth
- White pepper, to your taste
- Sour cream, for serving
- Place chopped onions, carrots, celery and garlic in a bowl and set aside.
- Heat your soup pot on high heat. Add bacon to 3 tablespoons olive oil. Saute the bacon until crisp and softened.
- Add vegetables and saute until softened. Stir in the peas for about 1 minute.
- Add 8 cups chicken broth and drop in bay leaf. If you are making the split pea and ham soup, add the ham hock at this time.
- Bring to boil, then cover and simmer for one hour. For a Crock Pot version, transfer to a slow cooker and heat on high for 4 hours.
- Mash the green split pea soup and serve topped with a drizzle of sour cream and a dash of white pepper.
- Serves 6-8
Recipe by Jason Hill / CookingSessions.com
Copyright 2014 CookingSessions.com