Split Pea Soup
We don't get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
- 2 sliced uncured bacon
- 1 medium onion minced
- 1 carrot minced
- 1 celery stalk minced
- 3 cups split green peas
- 4 cups low sodium chicken broth
- 1 cup water
- 1/2 cup dry white wine
- 1 organic bay leaf
- 1/2 teaspoon organic thyme dried
- 1/2 teaspoon organic oregano dried
- coarse sea salt and ground black pepper to taste
in a large sauce pan, cook bacon over medium heat
remove from pan and dice into small pieces
add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
add split peas and bacon and saute for one more minute
add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
reduce heat, cover and simmer for 45 minutes.
let cook, puree in blender unit smooth.