Bacon Rice and Split Pea Soup
Ingredients
| 1/3 cup dried split peas | ||
| 2 tbs butter | ||
| 2 garlic cloves, minced | ||
| 1 medium onion, thinly sliced | ||
| 1 cup long grain rice | ||
| 2 tbs tomato paste | ||
| 5 cups chicken stock | ||
| 1 cup carrots, peeled and finely diced | ||
| 4 slices bacon, chopped | ||
| Kosher salt and cracked black pepper to taste | ||
| 2 tbs fresh parsley, chopped | ||
| 4 tbs light cream |
- Cover the dried split peas with plenty of cold water and let soak overnight.
- Melt the butter in A heavy saucepan, add the garlic and onion, and cook for 2-3 minutes without browning.
- Add the rice, drained and rinsed split peas, and tomato paste, and cook for 2-3 minutes, stirring constantly to prevent sticking.
- Add the stock, bring to a boil, the reduce heat to a simmer and cook for 20-25 minutes or until the rice and peas are tender.
- Remove from the heat and let cool.
- Blend about 3/4 of the soup in a food processor or blender to form a smooth puree.
- Pour this into the remaining soup in the saucepan.
- Add the carrots and cook for an additional 10-12 minute or until the carrots are tender.
- Meanwhile, place the bacon in a non stick skillet and cook over gently heat until the bacon is slightly crispy. Remove and drain on paper towels.
- Season the soup with salt and pepper to taste, then stir in the parsley and cream.
- Reheat for 2-3 minutes, then ladle into soup bowls.
- Sprinkle with the bacon and serve.
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