This recipe is pulling double duty today. It is serving as my Works For Me submission as well as my What Can I Eat That's Gluten Free recipe. My family loves this soup, my WHOLE family. People request that I bring it to family functions or make it for get-togethers at my house. It's really rich and yummy and even better the next day as leftovers. I hope you enjoy it as well.
I had tried many, many split pea soup recipes looking for one that was uncomplicated and delicious. I didn't have much luck, they were either too complicated or unpalatable. So I took what I liked from about 3 or 4 recipes and left out what I didn't to come up with this recipe. I also used the basic techniques I learned from my Amish cookbook. Seriously, if you are looking to buy a cookbook you must buy either an Amish cookbook or a kosher one. I have only one of each but they are my favorites, the food is so simple and so delicious it's unbelievable. But back to the soup!
The Best Split Pea Soup Ever
1 lb yellow split peas*
6 cups water
6 cups chicken stock*
1 lb bacon*
cheesecloth
1/2 tsp salt
18 peppercorns
baking soda
2 cups chopped celery
2 cups chopped onion
1/2 tsp savory
1/2 tsp thyme
Securely wrap the bacon in the cheesecloth. In a large soup pot combine the split peas, water, chicken stock and bacon. Cover and bring to a boil over high heat-watch closely so it doesn't boil over. Once it has come to a rolling boil throw in a pinch of baking soda and skim off the foam that rises to the top, repeat this three times. Then re-cover, reduce the heat and simmer for 1 1/2 hours, stirring occasionally. Remove the bacon from the pot and cheesecloth and place on a cutting board to cool. Add the celery, onion, savory and thyme to soup and simmer for 30 minutes more, uncovered. While the soup is simmering, chop the bacon and toss it in a pan over medium heat, fry until it reaches the desired crispness. Once the veggies are tender the soup is ready. Serve it with the bacon bits and enjoy. My husband likes his with a big dollop of sour cream in it. This soup freezes exceptionally well.
*feel free to use green split peas if you like, I just prefer the yellow. You can also substitute turkey bacon if you don't like pork. Or you can omit the bacon and use vegetable stock in place of the chicken stock if you're a vegetarian.