Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 oz (25 g) reduced-sodium bacon, coarsely chopped
1 onion, coarsely chopped
2 large carrots, coarsely chopped
4 stalks celery, coarsely chopped, with leaves reserved
1 clove garlic, finely chopped
2 cups (500 mL) yellow or green split peas
2 bouquet garnie (see below)
2 quarts (2 L) vegetable or chicken stock
1/8 tsp (1/2 mL) pepper
In a 4-quart saucepan, cook the bacon over moderate heat about 3 minutes, until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Add the onion, carrots, celery, and garlic to the saucepan and sauté until softened and the onions are lightly golden. Stir in the split peas, bouquet garni, and the stock and bring to a boil. Simmer the soup, partially covered and stirring occasionally, about 45 minutes, until the split peas and vegetables are very tender. Remove the saucepan from the heat and discard the bouquet garni. Purée the soup in a blender or food processor until smooth. Return the soup to the saucepan and return to the heat. Stir in the reserved bacon and simmer about 3 minutes longer. Season with the pepper and garnish with the reserved celery leaves.
Parsley stems, 1 bay leaf, and a few thyme sprigs (hold together parsley stems, thyme sprigs, and 1 to 2 bay leaves in a small bunch; wind a piece of kitchen string around the herbs a few times, then tie the two ends together; leave one length of string long in order to tie it to the pan handle).
Makes 8 cups (2 L).
Imported on 2011-01-20 16:41:26 — Original ID:503