Country Split Pea with Bacon and Potatoes (NES)

By hmp13

Ingredients

• 3 tablespoons butter
• 1 large onion, peeled and diced
• 2 ribs celery, sliced
• 8 large carrots, peeled and sliced
• 3 whole garlic cloves, peeled
• 1 pound dried green split peas
• 10 cups chicken stock
• 2 tablespoons dry sherry
• 5 dashes Tabasco
• 2 cooked Yukon gold potatoes, peeled and diced
• 12 slices bacon, cooked until crisp
• Salt and pepper

Preparation

Step 1

Melt the butter in a pot over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.

Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender or working in batches with a regular blender until completely smooth. Add the cooked potatoes and bacon. Stir to combine.