This, my friends, is the shizzz. This creamy, bacon-y pea soup is the only pea soup you’ll ever need! And need I do. I need this in my life. Regularly.
Creamy Split Pea Soup with Bacon
200g streaky bacon, cut into small pieces
1 large onion, sliced
1 red onion, sliced
2 leeks, sliced
2 garlic cloves, crushed and thinly sliced
2 cups green split peas, rinsed
2 cups chicken stock
3 cups water
2 tablespoons lemon juice
1 teaspoon paprika
2 tablespoons butter
1 tablespoon canola oil
Sea salt to taste, reserve until the end
Freshly cracked black pepper
Parsley to garnish
Fresh bread, toasted
Making It Happen:
2. Add the split peas and paprika and stir well. Pour the stock and water into the pot and bring to a boil. Reduce the heat and simmer, with the lid partially covering the pot, for minutes 30 minutes(check your package instructions) until the peas are tender.
3. While the peas are simmering, cut the bacon into small pieces and fry in the canola oil until slightly crispy. Set aside, reserving the bacon juices. Once the peas are tender, remove the pot from the heat and blitz the soup, either in a food processor, or with a handheld blender. Return to the heat, add the lemon juice, cream and bacon, including the bacon juices. Simmer for a further 5 minutes until the soup is well-heated.
4. At this point, taste the soup and season with salt if necessary, and pepper. The bacon will make it salty, so it’s important not to add salt until this stage. Garnish with parsley and serve with toasted bread.
You can refrigerate this soup in advance for up to two days.