SPEEDY SPLIT PEA SOUP WITH BACON OR HAM

Art by
Mary-Anna Fricano Welch

I haven’t had split pea soup since my mother made it while we lived in Quebec – have to give this a try – courtesy of  P.E.A.C.E

Makes 6 generous servings (or lots to freeze) and is ready in about an hour.

1 package bacon, chopped (or 1-2 cups diced cooked ham)
1 large onion, chopped
2 carrots, peeled and chopped
2 stalks celery, washed and chopped
2 cloves garlic, peeled sliced thinly
2 cups dried split peas
8 cups chicken or vegetable stock
2 bay leaves
1 tablespoon dried rosemary
Salt and pepper
2 cups of frozen peas
1 tablespoon of any vinegar

Place bacon in a large soup pot over a medium high heat. When the bacon is brown and crispy drain away the fat, leaving about 2 Tbsp in the pot (alternately, first cook veg in a bit of EVOO and add thawed cooked ham when adding dried peas, stock and seasonings). Add onion, carrots, celery and garlic to the pot and sauté for a few minutes. Add the dried peas, stock, bay leaves, rosemary and salt and pepper. Bring to a simmer and continue cooking until the soup is thick and the peas are completely soft. Stir in frozen peas and stir to heat through. Stir in the vinegar and add salt and pepper to taste. (recipe source) Gina’s Note: The bright pop of flavor from the fresh/frozen green peas adds a real freshness and depth to this dish, and the vinegar (I use red wine vinegar) simply highlights all the flavours already there. You won’t actually taste vinegar, it’s simply doing its magic of heightening flavors.