Organic Yellow Split Pea Soup with Bacon and Thyme |
Prep time: 25 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 40 mins
- 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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/02/22/organic-yellow-split-pea-soup-with-bacon/
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