This is a fabulous, cold-weather soup, and easy too. Cook bacon, carrot and onion, add peas and water and simmer for 45 minutes. That's basically it.
Ruhlman's Split Pea Soup
Classic soup using 3 different onions.
Ingredients
- ½ lb bacon, cut into thin strips
- 1 large onion, medium dice
- 1 leek, well cleaned and cut into thin half moons
- 1 large shallot, diced
- kosher salt to taste
- 2 carrots, small to medium dice
- 1 lb green split peas, rinsed
- 6 lemon wedges
Instructions
- Sauté the bacon until it's crisp.
- Pour off all but a couple tablespoons of the fat, then return the pan to a medium burner and add the onion, leek, and shallot, and cook until they're softened, 5 minutes or so, adding two healthy four-finger pinches of salt as you go.
- Add the carrots and continue to cook until till they're bright orange and heated through, 3 to 5 minutes or so.
- Turn the heat to high, add the peas, then 8 cups of water. Bring to a simmer. Skim the foam, then turn the heat to low, and cook until the peas are softened, about 40-45 minutes.
- Buzz the bottom of the pot with a hand blender, just to make it thick and creamy but not so much that you lose all the carrots and peas about ⅓rd of it pureed.
- Serve with a lemon wedge.
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