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.
Ingredients
Method
- 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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