Fall is the time dinner menus turn to warm and comforting hearty soups.
Becky Low shares her recipe for Split Pea Soup.
1 cup diced carrots
2 cups diced potatoes
1 pound dried split peas
8-12 cups chicken broth
½ pound smoky bacon
1 medium onion, chopped
2 cloves garlic, minced
½-1 teaspoon dried Italian seasoning
Salt & Pepper to taste
Cheesy Garlic Toast*
Place carrots, potatoes, split peas and at least 8-cups chicken broth in pot; bring to a boil, reduce heat to low, and simmer approximately 45 minutes. Add onions when prepared.
While peas are cooking prepare onions. Chop bacon and scramble fry until crisp. Remove half the bacon for garnish and set it aside. Drain all but approximately 2-tablespoons bacon drippings from pan. Add chopped onion to the pan and dripping, sauté until onion is transparent and starts to caramelize. Stir in minced garlic and Italian seasoning. Add onion mixture to peas and continue to cook until peas are tender, at least 10-15 minutes longer (stir frequently to prevent scorching on the bottom).
Cool slightly. Use an immersion blender and puree to desired smoothness (I prefer it on the chunky side). Add additional chicken broth or water to create desired consistency. Salt and pepper to taste. Garnish with a dollop sour cream, reserved bacon and serve with Cheesy Garlic Toast.*
* Slice 1 baguette loaf slices. Lightly butter both sides of each slice. Place slices on baking sheet under broiler until it just starts to brown edges. Remove from oven and sprinkle with 1-cup shredded Gouda cheese; return pan to oven and continue to broil until cheese is melted.