Friday, March 12, 2010
Foodie Friday Split Pea Soup with Bacon and Rosemary
I have to say I love holidays! Especially the food :) I wanted to celebrate St. Patrick's Day with a green recipe and it was kind of chilly, rainy and even hailed a wee bit this past week. So, I thought a soup would warm the belly and I happen to love Split Pea Soup. I wanted to change the recipe a wee bit and add something nice to it to give it a interesting flavor...no not shamrock :) It turned out to be a nice pot o' gold...I mean green :)
Split Pea Soup with Bacon and Rosemary
* 1 pkg bacon, chopped into roughly equal pieces
* 1 large onion, peeled and chopped
* 2 carrots, washed, peeled and chopped
* 2 stalks celery, washed and chopped
* 4 cloves garlic, peeled and minced
* 1 16 oz pkg dried split peas
* 8 cups or 4 cans chicken broth
* 1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
* 2 dashes dried parsley
* salt and pepper to taste
* 1 tbsp of any vinegar
1. Place bacon in a large soup pot over a medium high heat.
2. When the bacon is brown and crispy drain all but 2 tbsp of fat (there wasn't much fat when we made this so we left all of it in)
3. Add onion, carrots, celery and garlic to the pot and saute for a few minutes.
4. Add the dried peas, stock, parsley, rosemary and salt and pepper.
5. Bring to a simmer, stirring occasionally and continue cooking on medium low covered until the soup is thick and the peas are completely soft.(approx. 1 hour)
6. Stir in the vinegar.
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.