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Many people's first memory of pea soup is one made by a grandmother for a huge gathering of family and friends. Thick and hearty, served with homemade bread, split pea soup is loved far and wide as comfort food.
This version is made with a generous amount of bacon for garnish, along with a few potatoes and other vegetables to help thicken and flavor the soup. The half-and-half gives the soup a nice creamy consistency. Feel free to use diced leftover ham instead of bacon.
Ingredients
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1 pound dry split peas
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8 ounces bacon, diced
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1 cup chopped onion
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2 stalks celery, chopped
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2 quarts water
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2 medium potatoes, peeled, diced
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Kosher salt, to taste
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1/4 teaspoon coarsely ground black pepper, plus more to taste
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3 chicken bouillon cubes, or beef bouillon cubes, or equivalent base or granules
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1 bay leaf
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1 cup half-and-half
Steps to Make It
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Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
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In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp.
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Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
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In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
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Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
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Bring to a boil over high heat, then reduce heat to low.
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Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
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Discard bay leaf.
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Carefully purée the hot pea soup in batches, filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
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Pour blended mixture into a bowl while blending subsequent batches.
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Return the mixture to the Dutch oven and stir in the half-and-half.
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Cook over medium heat until hot, but do not boil.
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Taste and season with salt and pepper.
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Sprinkle the reserved bacon on top of the soup just before serving.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
Nutrition Facts (per serving) | |
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284 | Calories |
9g | Fat |
34g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 284 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 4g | 19% |
Cholesterol 26mg | 9% |
Sodium 497mg | 22% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 11g | 38% |
Total Sugars 5g | |
Protein 17g | |
Vitamin C 5mg | 24% |
Calcium 55mg | 4% |
Iron 2mg | 13% |
Potassium 637mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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