Bacon Rice and Split Pea Soup
|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.