Split Pea Soup With Tempeh Bacon and Chipotle Cream

Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

Split pea soup is usually made with ham, but in this recipe the smoky flavor comes from the tempeh bacon and chipotle cream. From Chef Tal Ronnen's wonderful cookbook, The Conscious Cook.

Ingredients Nutrition

Smoky Tempeh Bacon)"> Cashew Cream(Regular and Thick) or use storebought)">

Directions

  1. Put a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect.
  2. Add the shallots, leeks, carrot, and garlic and saute for 5 minutes.
  3. Add the rosemary, bay leaf, and paprika and cook another 2 minutes.
  4. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil and reduce the heat and simmer uncovered for about 1 hour.
  5. Meanwhile, heat the oil in a small skillet over medium high heat. Add the tempeh bacon and fry on both sides until crisp. Cool and coarsley crumble. Serve the soup with the chipotle cream and tempeh bacon. Enjoy!
  6. Chipotle Cream:.
  7. Place all the ingredients in a food processor and blend until well mixed.
Most Helpful

5 5

WOW ! A very nice flavored soup. For the soup I used chicken stock. For the chipotle cream I used regular mayonnaise, and I omitted the sea salt completely. This was a nice twist on any split pea soup without a doubt. Made for a great lunch served with some monte crisco sandwiches. Made for Rookie Tag.