Pea And Bacon Soup Recipes

LOADED BACON SPLIT PEA SOUP

Steps:

• In a large stockpot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble.
• Add onion, carrot, and garlic to bacon fat and cook until tender and golden, 6 to 8 minutes. Season generously with salt and pepper.
• Add broth and split peas and let simmer, covered, until split peas are tender, 35 to 40 minutes.
• Serve garnished with parsley and bacon.

GREEN SPLIT PEA AND BACON SOUP

Steps:

• Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
• Add peas and stir to coat.
• Add stock and cold water and bring to the boil.
• Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
• Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
• Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
• While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
• Transfer to a plate lined with paper towel and drain.
• Crumble into pieces.
• Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

PEA AND BACON SOUP

Steps:

• 1. Put a large saucepan on a high heat, add olive oil, onions, chilli and garlic and cook for 2-3 minutes or until onions are translucent. 2. Cut eight of the bacon rashers into small strips, add to the pan and cook until the bacon is well browned. 3. Add the chicken stock and bring to the boil. Add the frozen peas, and as soon as it comes to a simmer, add the mint. 4. Let it simmer for one minute, then remove from the heat and blend to a fine puree. Season well with cracked pepper and flaked salt. 5. Fry up the remaining four bacon rashers until nice and crispy. 6. To serve, pour the soup into bowls, add a generous dollop of creme fraiche to each, drizzle with good quality olive oil and garnish with a crispy bacon rasher on top. Serve with the Three Blue Ducks garlic flatbread.

HEARTY SPLIT PEA SOUP WITH BACON

Steps:

• Dice bacon into 1/4-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.
• Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.
• Remove soup from heat. Add salt and pepper to taste. Purée soup in a food processor in several batches, short of perfect smoothness; you should be able to spoon up some texture. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.

SPICY BLACK-EYED PEA SOUP WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, 8 to 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add tomatoes, onion, jalapenos, garlic, salt, and pepper to bacon drippings. Saute over medium-high heat until vegetables are soft, about 5 minutes.
• Add water and bouillon; stir until bouillon cubes dissolve. Stir in peas and cook until heated through, about 5 minutes. Add Swiss cheese and simmer gently until cheese is melted, 3 to 5 minutes.

BLACK-EYED PEA AND BACON SOUP

Steps:

• Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes.
• Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

SWEET PEA SOUP WITH BACON

Steps:

• In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in pan; discard excess drippings.
• Cook potatoes in reserved bacon drippings over medium-high heat 5 minutes or until lightly browned. Add broth and peas. Heat to boiling; reduce heat to medium-low. Simmer uncovered 15 minutes. Remove from heat; cool slightly.
• In blender, place 4 1/2 cups of the soup. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in half-and-half and pepper. Heat 4 minutes or until hot. Top individual servings with crumbled bacon.

CREAMY SPLIT PEA SOUP WITH BACON

Steps:

• Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
• In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
• Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
• In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
• Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
• Bring to a boil over high heat, then reduce heat to low.
• Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
• Discard bay leaf.
• Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
• Pour blended mixture into a bowl while blending subsequent batches.
• Return the mixture to the Dutch oven and stir in the half-and-half.
• Cook over medium heat until hot, but do not boil.
• Taste and season with salt and pepper.
• Sprinkle the reserved bacon on top of the soup just before serving.

SPLIT PEA,HAM AND BACON SOUP

Steps:

• Saute onion and garlic until tender.
• Brown bacon.
• Mix all ingredients together except last 4 cups of water.
• Add Salt and Pepper to taste.
• Bring to a full boil then reduce heat and simmer for about 1 1/2 to 2 hours, or however tender you prefer your peas.
• This is how I make it with the extra 4 cups of water.
• Saute onion and garlic until tender.
• Brown bacon.
• Mix all ingredients together including the last 4 cups of water.
• Add Salt and Pepper to taste.
• Bring to a full boil then reduce heat and simmer for about 3 hours (until about half of the peas are mush).
• If you prefer you may also add 3 tablespoons of flour to adjust your thickness.

SPLIT PEA SOUP WITH BACON & CRAB

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Add onions, carrots and celery to bacon drippings; cook and stir over medium-high heat 8-10 minutes or until onions are tender. Stir in split peas, ham hocks, bay leaves, chicken stock and water. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, 1 to 1-1/2 hours or until split peas are tender, stirring occasionally., Discard bay leaves; remove ham hocks from soup. When cool enough to handle, remove meat from bones and cut into small cubes; discard bones., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan., Stir cream, salt, pepper and cubed ham into soup; heat through. In a small bowl, toss crab with bacon; serve with soup. Freeze option: Freeze cooled soup without toppings in freezer containers; freeze cooked bacon in a small resealable freezer bag. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally, adding a little stock or broth if necessary. Top servings as directed.

PEA AND BACON SOUP

Steps:

• Cook bacon in large saucepan on medium heat 10 to 12 min. or until crisp, turning frequently. Remove bacon from pan; drain on paper towels. Discard all but 3 Tbsp. drippings from pan.
• Add onions, celery, carrots and garlic to reserved drippings; cook 4 min. or until crisp-tender, stirring frequently. Stir in all remaining ingredients except bacon; stir. Bring to boil; cover. Simmer on medium-low heat 1 to 1-1/2 hours or until peas are tender.
• Crumble bacon; stir into soup. Remove and discard bay leaf before serving.

SPLIT PEA SOUP WITH BACON AND ROSEMARY

Steps:

• Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.