Split Pea Soup:
Ingredients: Serves 4-6
1 Pound of dry split peas (green or yellow)
2 onions diced
1 pound of potato pealed and diced
2-4 pieces of bacon
(Vegan Option: Substitute pan roasted sea vegetable dulse for bacon, crumble and add to soup, and add some olive oil to saute the onion)
3 cups of chicken or vegetable stock
2-4 cups of water
1 can of roasted red peppers, chopped
2 cloves of garlic, minced
1/2 teaspoon of smoked paprika
a teaspoon of dried thyme
2 bay leaves
juice of one lemon
Minced Parsley or scallion for garnish
salt and pepper to taste
In a large thick bottom pot, add the bacon and cook. Remove the bacon, and set aside. Add the onions to the rendered bacon fat and cook for 5-7 minutes (for vegan option use olive oil). Add the garlic and cook for about a minute, then add the potato, the roasted red pepper, the water, stock, thyme, paprika, bay leaf, and dried split peas (and dulse if using). Stir everything in, and bring to a boil, then simmer till done, 1-1 1/2 hours. Check the soup from time to time to make sure it is not sticking to the bottom. Add more water if it is getting too thick. The soup is done when the split peas dissolve into a puree/dhal consistency.
Fish out the bay leaves. Squeeze in some lemon. Add salt and pepper to taste. Mince the bacon and garnish each bowl. Top with the parsley or scallion.
Serve with crusty bread.
Note: About reheating leftovers: Stay and Stir. This soup will turn into a solid starchy mass, but fear not. Add some extra water and heat, but do not leave it. This soup is really starchy, which means that if it stick to the bottom it will burn, so make sure when reheating stay with your soup and stir.