K and I are in a split pea soup craze. These past few months, we have been ordering pea soup at every restaurant that offers pea soup! We’ve had some great ones and some not so great ones. One day after a particularly disappointing pea soup at a restaurant that shall remain anonymous, we decided to try our hand at making the perfect pea soup for us–creamy, hearty, FLAVORFUL. We’re happy to announce that we no longer make trips for split pea soup. Here is our incredibly easy recipe:
What You Need:
- Bacon/ Ham Hock–(I cannot stand the look of ham hock, so we opted for two different types of bacon for flavor)
- Chicken Stock (Recommend about 4 cans)
- 1/2 stalk Celery
- 1/2 Onion
- 2 Garlic
- Green Split Peas
- Salt & Pepper
What to Do:
First, let’s chop chop chop the onions, garlic, celery, bacon–we used about 4-6 pieces of bacon and two small slices of Canadian bacon.
Melt about 1 tablespoon of butter on a hot pot and saute the onions, garlic, celery, and bacon together.
Add in 3 1/2 cans of chicken stock.
Add in 3/4 of the 1 lb bag of split peas. Salt and Pepper.
Let mixture come to a boil then simmer for about 2 hours. You’re going to notice the soup become thicker:
Depending on the amount of peas you put in, the thickness of your soup will vary. If you find that the soup is becoming way too thick, add in the rest of the chicken broth. If it’s still thick, you can always add water.
After two hours, the soup is done! You might find that the soup is not 100% creamy. If you want to make it creamy, pour the soup into a blender and blend. This will make the soup very creamy. Enjoy!