Split Soup Recipe
Got this recipe from Best Home made soups internet website
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- Half a pound of bacon, chopped
- A pinch of salt for the vegetables
- A cup and a half of dried split peas
- 6 cups of chicken stock or broth
- A few pinches of dried rosemary
- Salt and pepper to taste
1. Starting with a cold soup pot, add the bacon and cook at medium-low heat.
2. When a lot of the bacon fat has "melted" off, drain the bacon. Leave enough fat to cook the bacon and vegetables.
3. Add the onion, carrot and celery, and light pinch of salt. If you drained off too much fat, add a bit of olive oil or butter.
4. Cook the vegetables and bacon on medium low heat until the vegetables are soft (5 to 10 minutes).
5. Add the stock, the split peas, and the rosemary.
6. Bring the soup to a boil, then reduce to low heat. Cover and let simmer for an hour or so.
7. Using an immersion blender, stand-up blender or electric beater, blend the soup into a nice thick consistent liquid. If the peas do not break down, let them cook for another 15 minutes and try again.
8. Salt and pepper to taste.
Tips and Techniques
Make sure you do not add anything acidic to the Split Pea Soup. Acid willNotes
The ingredient amounts can be varied, but make sure you keep a 4 to 1 ratio of stock or broth to split peas. They will need that much liquid to absorb and become soft. If you are short on stock or broth, use water to top it up.
Also, if you like a creamier consistency, you can add some half and hal cause the skin on the peas to harden, and this prevents them from absorbing moisture and becoming soft.
If you like the taste of vinegar or white wine with your soup, you will need to wait until the cooking is done and the soup has been blended before you add it.
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