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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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A grown up version of a childhood favorite. Ingredients:
2 cups dried split peas (or 1 pound) |
4 oz bacon, medium dice |
2 medium onions, small dice |
2 medium carrots, shredded |
1 jalapeño pepper, seeded, deveined and small dice |
2 quarts water |
1 (46 oz) can chicken broth |
1/2 tsp black pepper |
1/8 tsp coarse grind garlic |
dash of nutmeg |
salt, to taste |
instant potato flakes, if and as needed |
2 hass avocados |
monterey jack cheese, shredded for garnish |
Directions:
1. Soak peas overnight in enough water to cover.
2. In the morning, fry the diced bacon in a soup pot until crisp. Remove bacon from the pot with a slotted spoon and put onto paper toweling to absorb the fat; crumble and reserve until later.
3. Leave the dripping in the pot and reheat; add the vegetables and drained peas and lightly sauté for a few minutes. Add the water, chicken broth and seasonings and bring to a boil. Reduce heat and cover the pot with a vented lid; simmer slowly for about 4 hours or until peas are soft. Add more water as needed, stirring occasionally. If the soup is too thin, stir in a handful of instant potato flakes.
4. When done cooking, scoot the pot off the burner. Split open both of the avocados and remove the pits. Scoop out the flesh of one fruit and mash with a fork or purée in a blender; stir into the soup, along with the crumbled bacon, and adjust seasonings. Carefully remove the avocado halves from the remaining fruit and cut into enough thin lengthwise slices to garnish the number of bowls you are serving.
5. Garnish each bowl of soup with some shredded cheese and an avocado slice.
6. NOTE: If you prefer a little less pepper heat, substitute a banana pepper for the jalapeño.
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