Split Pea Soup

Adapted from David Lebovitz, Living the Sweet Life in Paris blog, March 15, 2013

For years I searched for the perfect split pea soup and finally struck gold with the one David Lebovitz published on his blog in 2013. With a few tweaks, his is the version I return to throughout the winter.

2 slices bacon (optional – if you skip the bacon, use 3 tablespoons olive oil instead of 2; that’s what I usually do)
2 tablespoons olive oil
1 large onion, peeled and diced
3 carrots, peeled and diced
2 cloves garlic, peeled and chopped—not too fine
About 1 tablespoon Better Than Bouillon Vegetable Base (or use chicken broth)
1 bay leaf (I use Morton & Bassett California Bay Leaves)
2 potatoes (russet or Yukon Gold), peeled and cubed (use one if it’s a large russet)
300g dried split peas, rinsed and checked for stones
7 to 8 cups water (start with 7)
Black pepper
Salt to taste, if needed
Sour cream for serving (I use Breakstone’s full fat)
Optional: homemade garlic croutons or toasted bread with a sliver of blue cheese (David’s idea)

If using bacon, cook it in a large soup pot (mine is 5 quarts) until crisp. Remove the bacon and set aside to crumble over the soup later. Add the olive oil to the pot and warm slightly. Add the onion and carrots and cook until the onion is softened. Stir in the garlic, bay leaf, potatoes, and split peas. Season generously with black pepper.

Add the water and bring to a boil. If using vegetable base, stir it in gradually and taste as you go to avoid oversalting.

Reduce the heat to a simmer and partially cover the pot with the lid ajar. Stir occasionally. If the soup thickens more than you like, add a little more water.

The soup is done when the peas and potatoes are soft—this usually takes about 45 minutes, but sometimes up to an hour. Remove the bay leaf. I serve the soup as is, but you can blend it with a stick blender if you prefer a smoother texture.

Top with sour cream and crumbled bacon, if using. Leftovers will need thinning with water.

Toast and Blue Cheese is a Good Complement to This Soup

My favorite pot - a 5-quart stainless-steel-lined copper Bourgeat