MINNEAPOLIS -- Chef Michael Fitzgerald from the American Swedish Institute shares his Split Pea Soup recipe with KARE.
- 2 cups dried split yellow or green peas
- 2 1/4 lb mixed vegetables (e.g. Carrots, celeriac, leek and parsnip)
- 6-8 cups water
- 2 cups vegetable, pork, or chicken stock, or the cooking liquid from a piece of salted and/or smoked meat
- 7 oz bacon, in one piece
- 5 cloves garlic
- 1 small bunch of fresh thyme
- 2 bay leaves
- 1 sprig of fresh marjoram
- Generous 3/4 cup cream
- Scant 1 1/2 cups shelled fresh or frozen green peas
- 2 tablespoons butter
- Salt and pepper
- Chives, to garnish
Soak the dried peas in water for at least 8 hours, then drain. Rinse and peel the vegetables and cut into chunks.
In a large saucepan, simmer the dried peas in the water and stock with the vegetables, bacon and herbs until tender. Take out the bacon, rinse it under a cold faucet and cut into small dice, then fry in its own fat until golden and crispy. Purée the rest of the cooked ingredients in a food processor with the cream until smooth, and return to the pan.
Heat the fresh peas in the butter until very green-they must not cook, or they will turn brown. Purée until smooth in the food processor, then mix into the soup. If it is very thick, you can add some whole milk or more stock. Season with salt and pepper.
Serve with the crispy bacon and chives on top.