Split Pea Soup with Bacon and Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil. Ingredients:
4 bacon slices, chopped |
1 small onion, chopped |
1 medium leek (white and pale green parts only), sliced |
1 large carrot, peeled, chopped |
2 garlic cloves, minced |
4 14 1/2-ounce cans low-salt chicken broth |
1 1/4 cups green split peas, rinsed |
2 bay leaves |
1/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled |
Directions:
1. Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.
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