Prep 20 mins
Cook 1 hr 30 mins
A great pea soup requires the correct texture.If to much liquid is added the soup will be watery, and if too little is used, the soup is thick and gloppy. The sherry, broth and water plus blending 2 cups of the soup makes for the perfect texture while the bacon adds the subtle smokiness. Found this recipe in Cuisine at Home
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup carrot, sliced
- 1⁄4 cup dry sherry
- 4 cups chicken broth
- 2 cups water
- 1 cup split peas, rinsed
- 2 slices bacon, sliced thick
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 cups frozen green peas
- 2 cups ham, diced
- 1⁄2 cup fresh parsley, minced
- 2 tablespoons butter (optional)
- salt and pepper
- 1⁄2 cup sour cream
- 1 tablespoon lemon zest, minced
- 1 tablespoon of fresh mint (garnish)
- Sauté onion, celery, and carrot in butter for the soup in a large pot, covered, over medium high heat for 3-4 minutes, or until vegetables are soft.
- Deglaze with sherry; reduce until nearly evaporated. Add broth, water, split peas, bacon and seasonings.
- Bring to a boil, and simmer partially covered, 50-60 minutes or until pear are tender.
- Remove bacon and bay leaf.
- Puree 2 cups of soup in a blender; return the pureed mixture to the pot.
- Stir in frozen peas, ham, parsley, butter (if using), salt and pepper.
- Combine sour cream, zest, and mint for the cream in a bow. Garnish soup with a dollop of the cream and sprig of mint if desired.