After reading some of these recipes, I'm sure you can guess why my husband and I are over weight. But as fat laden as this recipe might be, I think it's the best split pea soup I've ever eaten. This recipe comes from the Williams and Sonoma Soup cook book.
Split Pea Soup
1 Tb olive oil
1 yellow onion finely diced
1 celery stalk, thinly sliced
2 small carrots peeled and thinly sliced
1 C dried green or yellow split peas, picked over, rinsed and drained
4 Cups chicken or vegetable stock or prepared broth
6 slices bacon
2 Tbl finely chopped flat leaf (Italian) parsley
1/2 tsp finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1/2 tsp fnely chopped fresh thyme or 1/4 teaspoon dried thyme.
Salt and freshly ground pepper to taste.
In a large saucepan over mdeium heat, warm the oiil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.
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.
Meanwhile, in a frying pan over mediuim heat, fry the remaining 4 slices of bacon until crips, about 10 minutes. Transfer to paper towels to drain. When cool, crumble and set aside.
Coarsely puree 2 Cups of the coup in a food processor and return the pureed soup to the saucepan. Season with salt and pepper to taste. Retunr the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.
Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.
Makes 4 servings.