French Split Pea Soup

This recipe is from Audrey Le Goff's blog Pardon your French.

Step 1: Place the split peas in a large bowl and cover with cold water. Stir, so the peas don't get stuck together. Let soak for one hour. Discard the skins that float to the top. Drain the peas and cover again with water. Stir, then rain and rinse under running cold water. Set aside. If you have whole dry peas they should be soaked overnight.


Step 2: Mise en place.


Step 3: Line a small plate with paper towel. In large heavy bottom pot, over medium heat cook the bacon slices stirring frequently until browned, about 5 minutes. Scoop bacon onto a plate covered with paper towel. Keep about 1 tablespoon (15ml) of rendered bacon fat in the pot.


Step 4: Add the onion and garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the chopped carrot and celery. Stir, cover and cook for about 5 minutes until softened.


Step 5: Add the split peas, bay leaves, thyme and chicken stock to the pot. Bring to a boil, then lower the temperature to medium-low, cover and simmer for 1 hour.

Ingredients:

  • 450g (1 lb.)) dried green split peas
  • 200g bacon (4 stripes/4 ounces), cut into 1⁄4-inch-thick slices
  • 1 large onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and roughly diced
  • 1 large carrot, peeled and roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 bay leaves
  • 3-4 sprigs dried thyme
  • 1.5 liter (6 cups) chicken stock
  • Crème fraiche, for serving

Step 6: When the split peas are cooked through and soft, discard of the thyme and bay leaves. Puree the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender.


Step 7: Season with salt and black pepper to taste. Serve in individual bowls topped with a dollop of crème fraiche and bacon bits. Garnish with fresh herbs or micro-greens.


06/02/2024