Its been a busy few days in our household, so a quick and tasty dinner was on the menu. What is better than throwing a few things in the Slowcooker and by evening time you’ve got a delicious, nourishing meal awaiting you! This Pea and Bacon Soup might not be much to look at but it sure is tasty. And quick. And did I mention tasty?
You will get around 7 servings with this recipe, all the leftovers!
You will need:
500gm packet green or yellow Split Peas – well rinsed
6 Cups Chicken Stock – preferably homemade
2 Celery Stalks – Chopped
2 Onions – Chopped
2 Garlic Cloves – Crushed, Peeled, Diced
2 Potatoes or Kumara – cubed
5 Slices Free Farmed Bacon – Diced and Sauteed until Crisp
1 Bouquet Garni
3 Tbsp Sour Cream
Sharp Cheddar Cheese
First up rinse those Split Peas and drain them well. Add them to your Slowcooker along will all the chopped Veges and Stock.
Next Sauté your Bacon in some butter until crispy and add this to your Slowcooker – (alternatively you can skip this step and add your uncooked diced Bacon straight into your Slowcooker if you want it to be a true 1 pot dinner) Season with a generous amount of Pepper and a small amount of Salt (as the Bacon will already be adding a salty element to the Soup) and drop your Bouquet Garni on top and cook on High for 4 hours.
After 4 hours you can either Mash with a Potato Masher for a chunky, rustic soup or use a Stick Blender to puree completely. Stir through the Sour Cream and top with some Sharp Cheddar.
If you prefer, you can use a Bacon Hock instead of Diced Bacon, lifting the bone out at the end, removing the meat to add back to the Soup. Making the Soup this way has amazing flavour! However I tend to opt for Diced Bacon so I can do all the prep during the day and all thats left to do in the evening is serve it.