Pea and Bacon Soup

I have been making Pea Soup since forever!  At least twice a week in winter, you’ll find a pot of pea soup slowly simmering away on my stove.  I prefer not to overcook the veggies and I don’t ever purée my soup… Really,  who started this liquidising thing anyway?  What’s so wrong with a few coarse pieces of  carrots and celery.  It can only add to the look, taste and texture!

I never fed my kids Purity as babies.  I simply alternated pea soup with different veggies and as they grew older,  I added different meats.   Smoked ham,  bacon or even gammon.   In today’s recipe I’ve used bacon, but you can replace this with a few slices of ham or a piece of gammon – quantity is entirely up to taste…

Celery and Soup, always a winning combination! Start growing some NOW!

You Need

1 packet Bacon, chopped

1 large Onion chopped

2 carrots, roughly chopped

2 Stalks Celery washed and chopped

2 Cloves Garlic peeled, sliced thinly

2 cups dried split peas

8 cups chicken  stock

1 teaspoon fresh rosemary leafs

Salt & Pepper

 

 

What to Do

• Fry the chopped bacon, the cut carrots, celery, onions and garlic in a large pot.  Season lightly with salt and pepper.

• Cook over medium heat for 8 – 10 minutes until the onions are translucent and slightly brown in colour.

Carrots, Celery, Onions, Garlic and Bacon fried together.

• Add the chicken stock and split peas and bring to boil.

• Simmer  until the soup is thick and the peas are completely soft.  This can take up to 3 hours. Stir occasionally.

• Add the rosemary right at the end –  cooking it through for about 10min.

• Garnish with parsley and enjoy!

Needless to say, hot bread(click here for my mushroom and olive bread recipe), thickly spread with butter, really makes this soup irresistible.

And MOST IMPORTANT – Do NoT eVeR,  even if you grow old and ugly,  Forget to open up a good bottle of red to go with this delicious meal!!!!

Thick and creamy, garnished with freshly picked parsley and some bacon pieces.