Winter is the season for soup. So, snuggle up with a bowl of this creamy and indulgent soup, that will instantly warm up any cold day. Deliciousness that will leave you feeling full and super satisfied.
Soup Ingredients
300 g bacon
3 Tablespoons rendered bacon fat
1 medium onion (diced finely)
2 medium carrots (peeled and chopped)
2 celery stalks (chopped)
½ cup bacon (cooked and finely chopped)
5 cups unsalted chicken stock
1 cup dried split peas
1 tablespoon lemon juice
1 tablespoon sour cream
4 sprigs of thyme
1 ½ teaspoons of salt
¼ teaspoon of ground black pepper (or to taste)
Bacon croutons for garnish
2 tablespoon rendered bacon fat
1 tablespoon unsalted butter
1 cup roughly chopped bread
Pinch of salt
Ground pepper
Garnish
Pea-shoots and Chives
Soup Method
- Fry bacon on medium-high heat until crispy (to your liking)
- Take the bacon fat left over in the pan, and place in a pot, add onions, carrots and celery and sauté until vegetables are translucent (not brown) for about 15 minutes
- Add salt, pepper, thyme, bacon, split peas to vegetables and continue to cook for 1 minute on medium heat.
- Add 5 cups of chicken stock and bring to a boil
- Then reduce to medium heat and simmer for 45 minutes
- Once split peas have cooked through, blend small amounts of soup at a time with your blender until very smooth
- Once all soup is blended mix through sour cream and lemon juice
Bacon croutons Method
- In a medium pan heat bacon fat and butter
- Once hot, add bread, pinch of salt and ground pepper to taste
- Cook the croutons until brown for about 3 minutes
- Take out and grill in a pre-heated oven for 2 minutes
Serve:
Portion soup, garnish with dollop of sour cream, bacon, pea-shoots (optional), chives and hot bacon croutons.
Note: Croutons you can store in airtight container for up to a week
ENJOY!
