Whenever I think of a Split Pea Soup Recipe, Andersen’s Restaurant in Buellton (CA) immediately comes to mind.
One of our daughter goes to school in California, and whenever we drive to see her we have to stop in Buellton for a bowl of Andersen’s pea soup.
It became our family favorite, so I have spent a lot of time and research to come up with a pea soup just as delicious.
I use bacon, but you may use ham or eliminate both for a vegetarian version.
- 1 12oz pack of bacon slices (can be turkey bacon)
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, washed and chopped
- 1 clove garlic, minced
- 2 cups green split peas
- 4 cups stock (vegetable or chicken)
- 4 cups water
- ¼ tsp thyme
- ¼ tsp dried rosemary
- 1 bay leaf
- salt and pepper to taste
- In a skillet over medium high heat, fry the bacon slices until crisp. Remove them to a plate lined with paper towel to drain excess fat. Set aside. Save the fat in the skillet to prepare the soup;
- In a stock pot over medium heat, put 2 or 3 Tbsp of the bacon fat leftover in the skillet;
- Add the onions, celery, carrots and garlic and saute for a couple of minutes;
- Add the peas, thyme, rosemary, bay leaf, water and stock. Season with salt and pepper;
- Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally;
- To puree the soup, use an immersion blender, pass the soup through a sieve or use a food processor or regular blender (if using regular blender, blend soup in batches. Hot liquids tend to spill out. Remember to hold the lid down);
- Return soup to pot and warm through;
- Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil plus a slice of sourdough bread are also great with this soup.