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Recipe Detail Page
Split Pea Soup with Crispy Bacon
Winter 2015
This take on a classic is on the lighter side compared to thick-as-fog versions but with the traditional flavouring of smoky bacon and a touch of herbs to accompany the split peas. The peas keep a little of their shape providing an appealing texture, but if you prefer a smoother soup you can mash or purée a portion of the vegetables before adding the sour cream and bacon. This soup works particularly well when made ahead since the flavours meld as it sits, so it can be ready in the fridge to be heated up and fight off that winter chill within a few minutes.
Serves 8
4 slices naturally smoked bacon, chopped
1 tbsp (15 mL) butter
2 onions, chopped
4 carrots, diced
1 tsp (5 mL) paprika or ¼ tsp (1 mL) smoked paprika
½ tsp (2 mL) dried thyme
Salt and freshly ground pepper
1½ cups (375 mL) yellow split peas, rinsed
1 large potato, peeled and diced
8 cups (2 L) unsalted or reduced-sodium chicken stock
2 cups (500 mL) water
1 bay leaf
½ cup (125 mL) sour cream
1 Cook bacon over medium-high heat in a large pot, stirring, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside to drain. Discard all but about 1 tbsp (15 mL) of the bacon fat from the pot.
2 Return pot to medium heat and add butter.Stir to mix with remaining bacon fat. Sauté onions, carrots, paprika, thyme and ½ tsp (2 mL) each salt and pepper for about 5 minutes or until onion is softened.
3 Add split peas, potatoes, stock, water and bay leaf and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 1¼ hours or until peas are very soft. Discard bay leaf. (Soup can be cooled, covered and refrigerated for up to 3 days. Refrigerate bacon in a separate container. Reheat soup over medium heat until steaming before proceeding).
4 Stir sour cream and half of bacon into soup and add more stock or water if necessary to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Season to taste with salt and pepper.
5 Ladle soup into warmed bowls and serve sprinkled with remaining bacon.
Serves 8
