Although I like all varieties of soup, from the brothy kind to thick chowders, I have a special fondness for bean and legume soups. I could happily eat lentil soup every week, and same goes for Split Pea with Some Sort of Pork soups.
This is a good one.
Yellow Split Pea and Sweet Potato Soup with Bacon
- 4 slices thick-cut slab bacon ( I used peppered bacon), cut into 1-1/2 inch pieces
- 2 cloves, garlic
- 1 cup chopped onion
- 1/2 cup carrots and/or parsnip, diced
- 1/2 cup celery root, diced
- 1 cup sweet potato, diced
- 1-1/2 cup yellow split peas
- 1-1/2 t cumin
- 1/2 t salt
- 1/2 t smoked paprika
- 6 - 8 cups chicken stock or vegetable stock (In this case, I used Better Than Bouillon's No-Chicken Base)
- Cook down the bacon until nicely crisp. Remove the bacon pieces and drain on a plate lined with paper towels
- Saute the onion, parsnips, carrots and celery root in the bacon fat until softened, then add the diced sweet potato and cook for another 5 minutes.
- Add the cumin and split peas and stir to coat.
- Add the broth, reserved bacon pieces and salt, bring to a boil, reduce heat, cover and simmer for 1-1/2 - 2 hours. Add smoked paprika and taste to adjust seasoning and serve of follow the next step for a pureed soup.
- (Optional) When the split peas are soft enough to your liking, fish out all of the bacon pieces, puree the soup with a stick blender or in small batches in a blender, then toss the bacon back in and let simmer for 5 more minutes and then serve.