Infused with smoky bacon flavor and fresh thyme, this earthy pea soup is a foolproof way to cure the impending winter blues. Plus, it can easily be made ahead—score!
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- Yields:
- 4 serving(s)
- Total Time:
- 45 mins
- Cal/Serv:
- 682
Ingredients
- 4
slices thick-cut smoked bacon (cut into 1-inch pieces)
- 2 tbsp.
olive oil
- 1
large onion (chopped)
-
Kosher salt and pepper
- 4
cloves garlic (finely chopped)
- 3
medium carrots (peeled and cut into 1/4-inch pieces)
- 1
medium parsnip (peeled and cut into 1/4-inch pieces)
- 1 lb.
green split peas
- 8 c.
low-sodium chicken broth
- 4
sprigs fresh thyme
-
Sliced scallions, for serving
-
Croutons, for serving
Directions
-
- Step 1In large Dutch oven on medium, cook bacon, stirring occasionally, until crisp, 6 minutes. Transfer to paper towel–lined plate.
- Step 2Discard all but 1 tablespoon drippings; add olive oil, onion, and 1/2 teaspoon each salt and pepper; and cook, stirring occasionally, 6 minutes. Stir in garlic and cook 1 minute.
- Step 3Stir in carrots, parsnip, and split peas. Add chicken broth and thyme and simmer until split peas are tender, 25 to 30 minutes.
- Step 4Discard thyme and, if desired, use immersion blender to puree some of soup. Transfer soup to bowls and serve topped with bacon, sliced scallions, and croutons if desired.
Make It Ahead: Make the soup without the toppings, then refrigerate for up to one week or freeze for up to two months. Reheat, adding additional broth or water to adjust consistency. Top as desired.
Did you make this recipe? Comment below!
Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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Source : Goodhousekeeping
