Kurt R.A. Giambastiani

Here’s an easy recipe for a classic soup, with a twist. We had this last weekend and it was super good, especially on the cold, grey days of autumn.

Nom.

Rosemary Split Pea Soup

Makes 4-6 servings

Ingredients

• 6 slices low-sodium bacon, cut into 1-inch pieces
• 1 medium onion, chopped fine
• 1 leek, white part only, cleaned and rinsed, chopped fine
• 1 large carrot, diced fine
• 3 cloves garlic, sliced thin
• 5 cups chicken broth
• 1 1/2 cups green split peas (dry)
• 2 bay leaves
• 1 tsp chopped fresh rosemary
• Salt, to taste

Procedure

• Put a heavy-bottom pot on medium heat. Add the bacon pieces and fry until crispy.
• Add the onion, leek, carrot, and garlic. Stir to coat with bacon fat and sweat the vegetables until soft (about 10 minutes), stirring often.
• Add broth and stir in the split peas, bay leaves, and rosemary.
• Bring to a boil, then reduce heat to low, and cover. Simmer about 1 hour, stirring occasionally, until peas are cooked and start to break down.
• Salt to taste

Notes

• This soup works exceptionally well with a nice cornbread. Put a block of cornbread into a shallow bowl and ladle the soup around the side.

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