Soup Saturday- Creamy Split Pea Soup

February 6th, 2010

Since I was gone most of the day today celebrating birthday’s with friends, I can honestly say that it wasn’t a Soup Saturday in this household. Instead, we had left overs from last night. I thought about sharing my baked potato soup recipe, but that would actually mean getting up, finding the recipe in the book of recipes that I’ve written over time, and right now I’m too comfortable to do that- so instead, you’ll get Creamy Split Pea soup.

I’ll have to admit that I haven’t made this, and based on the heavy cream, it obviously isn’t for those wanting a ‘light’ low-cal soup for lunch or dinner, but I bet it would make for great winter comfort food. Serve it with some hot whole-grain bread and talk about MMMmmm MMmmm Good!

Let me know if you make it, and what your verdict is.

Creamy Split Pea Soup

1/2 pound sliced bacon, diced
1 large onion, chopped
2 celery ribs, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

1. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.

2. Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Thanks to AllRecipes.com for the recipe.

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