Monday, April 25, 2011


serves six

1 (16-ounce) bag of green split peas
2 tablespoons extra virgin olive oil
2 carrots, chopped into 1/4-inch rounds
1 medium-sized white onion, chopped finely (about 1 cup)
2 large cloves of garlic, minced
3 pieces of uncured nitrate/nitrite-free bacon, coarsely chopped
1 dried bay leaf
3 cups of chicken stock (see note below)
3 cups of water
1 and 1/4 teaspoon curry powder
1 teaspoon sea salt

Place split peas in a small stockpot and cover with filtered water. Simmer for 25 minutes or until soft. Drain and set aside.

In a large stockpot, heat oil over medium heat. Cook onion, carrot and bacon for seven minutes on medium heat until softened and bacon is fragrant. Add garlic and stir for a minute or so. Add salt and curry and allow to fry for a minute, stirring occasionally.

Add in water, stock, peas, and bay leaf. Bring to a simmer for 15 minutes.

Remove bay leaf. Puree with an immersion blender or in batches in a food processor.

Check seasoning and add more salt if necessary. I usually add another quarter to half teaspoon at this point.

bacon recipe courtesy of: Kari's Creations, December 2010

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