I know it's finally spring and all but the weather hasn't gotten the memo and we're still freezing our fannies off over here. Thus - soup is on deck for dinner until it decides to warm up because it's easy to make a huge pot and eat leftovers throughout the week as lunch or dinner. I know some people are grossed out by pea soup but you guys are seriously missing out.
Ingredients (recipe adapted from Epicurious)
6 bacon slices, 4 chopped 2 regular
1 onion, chopped
1 leek (white and pale green parts only), sliced
2 garlic cloves, minced
5 14 1/2-ounce cans low-salt chicken broth
1 1/2 cups green split peas, RINSED
3 bay leaves
1 teaspoon dried rosemary
Sauté bacon in your large soup pot over medium-high heat until crisp and brown. Remove the two unchopped pieces and set aside for garnish. Add onion, leek, and garlic to the pot 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. I also pulled out two cups of the finished soup, pureed it, and put it back in the pot for added creaminess.
Parmesan toast crostini things (optional)
Slice french baguette into half inch discs and lay on a foil lined baking sheet. Drizzle a generous amount of extra virgin olive oil over them then sprinkle with grated parmesan cheese, salt, pepper, and a little garlic powder. Bake on 350 until golden and crispy. Makes AWESOME dippers for the soup.