22 January 2010

soup, soup-a-doup, soup-a-doup-doup

le sigh. i made split-pea soup, a long time ago. i should have posted immediately, i didnt, now i dont remember my process. i have fun pictures and the recipe!!

Split Pea Soup
makes 4 bowls (or more)
adapted from here


  • 2 to 3 slices of thick-cut, best-quality bacon, diced
  • 1 medium onion, diced
  • 3 medium garlic cloves, minced
  • 3 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 2 teaspoons fresh thyme leaves
  • 1/4 cup white wine
  • 4 cups chicken stock (homemade or low-sodium/store bought)
  • 2 cups water
  • 1 1/2 cups split peas
1. In a large, heavy soup pot, cook the diced bacon over medium heat until it begins to brown (about 5 minutes).
2. Add the onions, garlic, carrots, celery and thyme to the bacon; stir and cook for several minutes, until the vegetables begin to soften (about 5 minutes).

3. Add wine, using a wooden spoon to scrape up any brown bits on the bottom of the pan.
4. Add the stock, water and peas; bring to a boil.
5. Cover, reduce heat and cook the soup over medium-low heat for an hour to an hour-and-a-half, until most of the split peas have broken down and the soup reaches your desired consistency.
6. enjoy this...it was so good. (i even threw a dollop of greek yogurt into the soup...delish!)

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