Split Pea Soup With Canadian Bacon Recipes

YELLOW SPLIT PEA AND BACON SOUP

Steps:

• In a large stockpot on medium-high heat, dry fry the bacon until golden brown (you can add a bit of oil if it starts to stick to the bottom of the pan.
• If needed, add one-two tablespoons of olive oil, add the onions to the pan and with the garlic until the onions are translucent, 5-10 minutes.
• Add the carrots, celery, split peas, chicken stock, smoked paprika, and bay leaf.
• Bring to a boil, then simmer uncovered (Skimming off any foam that forms foam while cooking) for 1 - 2 hours or until the peas start to break down. Check often and stir frequently to keep the soup from burning on the bottom.
• Taste for salt and pepper. Serve hot.

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.

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.

SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In a large stock pot, heat oil over medium-high heat. Add celery, carrots, leeks, onion and salt; cook, stirring often, until softened, about 10 minutes.
• Stir in garlic and bacon; cook, stirring frequently, 1 minute.
• Add broth, peas, bay leaf, rosemary and pepper; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until split peas are softened and soup has thickened, about 1 hour. Remove bay leaf before serving. Yields about 1 1/4 cups per serving.

SLOW-COOKER YELLOW SPLIT PEA SOUP WITH CANADIAN BACON

Steps:

• In 3 1/2- to 4-quart slow cooker, mix all ingredients.
• Cover and cook on low heat setting 8 to 10 hours or until peas and vegetables are tender.
• Place 2 cups of the soup in blender or food processor. Cover and blend on medium speed until smooth; pour into bowl. Repeat with 2 more cups soup. Stir all blended soup into soup in slow cooker.

CANADIAN BACON SPLIT PEA & LENTIL SOUP (CROCK POT)

Steps:

• Add all ingredients to crock pot.
• Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.

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.