Easy Split Peasy -- Soup That Is

Even when I have full use of my jaw, gums, and posterior teeth, I often enjoy a thick soup of split yellow or green peas dressed with sautéed bacon, onions, celery, and carrots. A few fresh-frozen baby peas are added towards the end for an extra-pea taste before the entire concoction is blended to deliciousness.

As I usually throw a slice or two of toasted sourdough bread on the side, last night Shane received his customary slice, golden brown and awaiting the butter knife. However, anything that requires much jaw movement is still quite daunting to me. I settled for buttering my slice of toasted bread before using the bread to line the bottom of my soup bowl. From there I ladled warm soup over the toast and allowed the slightly tangy and buttery bread to soak up the soup. I dare say, I could eat split pea soup in this style even when my mandibles are back up to speed.

Easy Split Pea(sy) Soup

Makes 6-8 servings

1 lb yellow or green split peas
4-6 thick slices of bacon, diced
1 tablespoon olive oil (optional)
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 10 ounce bag of frozen baby peas (do not thaw)

Rinse split peas and set them aside. Over medium heat, in a large, heavy pot, sauté bacon until crispy and some grease renders from the bacon. Remove bacon and set aside. If there is not at least 2 tablespoons of grease left in the pan, add a tablespoon of olive oil and gently warm it in the pan. Add the onions, carrots and celery and sauté until the onion is soft, about 10 minutes. Stir frequently.

Add the rinsed split peas. Add cold water to cover the peas, increase heat, and bring to a boil. Lower to a simmer, cover pot, and gently simmer soup until split peas are starting to soften, about 35-40 minutes. Add frozen baby peas, bring soup back to a simmer, and cook another 5 minutes or until both the baby peas and the split peas are tender.

Let soup cool for a bit before transferring it, in batches, to a blender. Carefully blend the soup until smooth, holding down the lid with a potholder to avoid a soup volcano. Return soup to pot, add the bacon, and gently reheat. Serve soup with toasted bread sourdough or not.