Every Thursday on the Good Food Blog we share a recipe from our archives.
Yellow Pea Soup with Bacon, Cherry Tomatoes, and Parsley
- 1 Tablespoon olive oil
- 1 medium onion, peeled and chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 cups dried yellow split peas (1 lb), soaked overnight
- 4 cups chicken broth (1 quart)
- 2 cups water
- 1 dried bay leaf
- 1/2 pint cherry tomatoes, chopped fine
- 1 clove garlic, peeled and minced
- 2 Tablespoons olive oil
- 1/4 cup fresh flat-leaf parsley, chopped
- 6 slices bacon, preferably apple-wood smoked, cooked crisp and crumbled
- Salt and pepper to taste
- In a medium pot, combine olive oil, onion, carrot, and celery. Cook over medium heat, stirring occasionally, until vegetables begin to soften, about 5-8 minutes.
- Add peas, broth, water, and bay leaf. Bring to a boil, reduce to simmer, and cook according to package directions or until peas are tender, about 1 hour. Add more water if needed. Season with salt and pepper.
- Using an immersion blender (or a conventional blender) process soup until smooth. The soup will be very thick: thin soup by adding water or broth if desired.
- While peas are cooking, mix tomatoes with olive oil, garlic, parsley, and salt and pepper to taste in a small bowl. Let marinate at room temperature for 1 hour. Ladle soup into bowls, add a generous tablespoon of marinated tomatoes in the center, and sprinkle with cooked bacon.