1. Dice bacon into 1/4-inch-cubes. Place in a heavy 6-quart pot over medium-low heat. Cook into fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper
2. Add split peas, stir to coat with fat, and add bay leaves and stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for 10 minutes, until no more appears . Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart.
3. Remove soup from heat. Add salt and pepper to taste. Puree soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.
Oct, 2014: Haven't tried this yet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (695g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 68 (18%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 17.3mg||5 %|
|Sodium 897.1mg||31 %|
|Potassium 1112.5mg||29 %|
|Total Carbohydrate 50.8g||15 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 38.6g|
|Protein 26.1g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 376
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!