It’s kind of hard to believe that this
Can turn into this.
I’d never made pea soup before, but I’ve eaten my fair share. The yellow-and-green split pea at Hale & Hearty is one of my quasi-fast-food guilty pleasures. I kept mine a bit healthier (they use plenty of cream), but it turned out thick and rich and pretty darn tasty.
1. Chop several cloves of garlic (I used 6), one medium-sized yellow onion, stalks from one head of celery, one fist-sized red potato, and four or five large carrots.
2. Heat a tablespoon or so of olive oil on low heat in a large pot, and add onions and garlic till the garlic smells delicious.
3. Add potato, celery, carrots, and bacon. (I used cooked bacon that’d been leftover from brunch — a good handful of it.)
4. Cook on low heat till edges of potatoes soften.
5. Add bag of dried split peas, bay leaf, and enough chicken stock to cover the contents of the pot.
6. Cook on low for a while (like two or three hours), stirring periodically, until everything’s good and soft.
7. Emulsify, add salt and pepper to taste, and garnish (pictured here with diced green and yellow hot peppers and a dollop of Greek yogurt).