As soon as the evenings begin to turn chilly, I crave big bowls of hearty soup and toasty grilled cheese sandwiches. Split pea is my favorite. It doesn’t look like much but, despite it boring appearance, it is luxuriously creamy, and surprisingly flavorful. It also freezes well and only gets better with reheating.
Split peas are mild, starchy, and slightly sweet on their own. A good split pea soup enhances these aspects of their flavor without overpowering. Hambones or hocks are often used to add smoky flavor which enhances the pea’s earthiness, but I prefer bacon. It’s easier to find, and more flavorful. Carrots add sweetness and additional body, while fresh rosemary adds grassy freshness.
Split Pea Soup with Bacon
6
15 minutes
8 hours
8 hours, 15 minutes
1/4 lb. (112 g) bacon, diced small
1 lb. (450 g) split peas
1 clove garlic, diced
3 medium carrots, diced
1 large potato, peeled and diced
1 tablespoon (1 g) fresh rosemary leaves, finely chopped
1 bay leaf
1 teaspoon (7 g) salt
1/2 teaspoon (1 g) pepper
7 cups (1.7 l) water
1 tablespoon (15 ml) fresh lemon juice
Place bacon in a skillet over medium heat and cook until crisp, 5 minutes. Reserve 1/4 cup for garnish and put the rest in the bottom of a 6-quart slow cooker.
Add all remaining ingredients and cook on low for 8 hours. Taste and add more salt if needed.
Remove lid and stir in lemon juice. Use an immersion blender to puree for a smoother texture or serve as is for a chunkier finish. Garnish with reserved bacon.
Pro tip: Take this soup to another level with garnishes: sour cream, chopped chives, fresh herbs, and/or a swirl of hot sauce.
