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Soup is my passion. 



A Cooking Adventure with Thom

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Hearty Split-Pea Soup


Soup for Supper Cook Book
Williams - Sonoma

Serves:  5




Chopped spinach and a sprinkling of crumbled, crisply cooked bacon or pancetta bring robust flavor and texture to this satisfying soup.



2 cups dried split peas
2 tablespoons unsalted butter
1 large chopped yellow onions
2 carrots, peeled and chopped
1 bay leaf
6 cups chicken stock
˝ pound spinach, tough stems removed and finely chopped
3 slices bacon, or pancetta
milk for thinning, optional
1 teaspoon salt
˝ teaspoon ground pepper

Cooking Method

Pick over the split peas and discard any misshapen peas or stones. 

  • Rinse the split peas and drain.

In a saucepan over medium heat, melt the butter. 

  1. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. 

  2. Add the split peas, carrots, bay leaf, and 6 cups stock. 

  3. Raise the heat to high and bring to a boil.

  4. Cover, reduce the heat to low, and simmer until the peas are very soft, 45 minutes. 

If the mixture seems too thick, add more water or stock as needed.

  1. Discard the bay leaf. 

  2. Add the spinach and simmer until it wilts, about 3 minutes.

Meanwhile, if using the bacon or pancetta, place a frying pan over medium heat. 

  1. Add the bacon or pancetta slices and dry, turning as needed, until crisp, about 7 minutes. 

  2. Transfer to paper towels to drain. 

  3. When cool, crumble.

Remove the soup from the heat and let cool slightly. 

  1. Working in batches, puree in a blender or food processor. 

  2. Return to a clean  saucepan and add milk, water, or stock as needed to thin to desired consistency. 

  3. Place over medium-high heat and reheat to serving temperature. 

  4. Season with the salt and pepper.

To serve, ladle into warmed bowls and sprinkle with the crumbled bacon or pancetta, if using.

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