Here is my twist on a traditional pea soup the way I remember my German aunt preparing it. She served pea soup with some rustic bread and a Frankfurter sausage. My variation substitutes bacon for the sausage and uses the sweeter yellow split peas. I also added lots of veggies including leek, carrots, onions and potatoes.
For me this organic yellow split pea soup with bacon and thyme is the perfect soup to enjoy after a fun day on the slopes. I keep an extra batch in the freezer to have on hand for a quick dinner without spending any time in the kitchen.
Winter isn’t over yet. Prepare a double batch of this organic split pea soup for you and your family after a cold day spend outside. I promise you that everybody will go back for seconds!
|Organic Yellow Split Pea Soup with Bacon and Thyme||
- 4 ounces (113 g) organic bacon, diced
- 1 onion, diced
- 2 carrots, diced
- 1 bigger leek, diced
- kosher salt
- black pepper
- ½ teaspoon turmeric
- 8 cups (2 l) organic chicken stock
- 2 cups dried organic split peas, washed and looked over
- 2 medium potatoes, peeled and diced
- 3 sprigs fresh thyme, tied together
- Cook the bacon in a large Dutch oven on medium heat until crisp.
- Add onions, celery, carrots and leek. Season with salt and pepper. Cook until onions are soft, about 10 minutes.
- Add turmeric, chicken stock, split peas, potatoes and thyme. Cover the pot and bring the soup to a simmer. Cook until the lentils are done, about 1 hour (longer at higher altitude!).
- Remove the thyme and puree the soup with a stick blender until smooth.
- Serve with some rustic bread.
Adapted from foodnetwork.