- 2 Tbsp. Butter
- 2 Bacon Slices-chopped ½” pieces
- 1 Cup Onions-diced
- 1 Cup Carrots-peeled and diced
- 1 ½ Cups Dry Green or Yellow Split Peas-sorted and rinses
- 4 Cups Chicken or Vegetable Broth-or substitute water
- Salt and Black Pepper To Taste
Heat a heavy bottomed soup pot on medium heat. Add the butter and bacon, and cook for about 3 minutes or until the bacon is nearly crisp. Reserve bacon for garnish. Remove the bacon with a slotted spoon. To the fat in the pan add the onions and carrots. Cook stirring occasionally for about 3 minutes or until onions are very softened and sweet smelling. Add the peas and the broth to cover all the ingredients. Place lid on pot and simmer for about 30 minutes, stirring occasionally or until everything is very tender.
Soup can be served brothy style, or if desired puree soup by using a hand mixer or blender to your desired consistency. Or just whisk the soup to break up some of the peas and thicken. Return soup to pot and season to taste with salt and pepper. If soup is too thick for your liking, adjust with more broth or water. If soup is too thin for you, continue to cook without a lid and let simmer down and get thicker. Serve each bowl garnished with with croutons and the reserved bacon.
