Split Pea with Pancetta and Parmesan
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 55+ min |
| Source | The Daily Soup Cookbook (pg 139) |
| Yield / serves | 10 cups |
| Rating | Very good |
Ingredients
1/4 lb pancetta, diced
- 2 T butter
- 1 large Spanish onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 t dried thyme leaves
- 2 bay leaves
- 1 t kosher salt
- 1/2 t ground black pepper
- 1 lb green split peas, rinsed and picked over to remove debris
- 8 c Basic Vegetable Stock
- 1/2 c white wine
- 1 clove minced fresh garlic
- 1/2 c grated Parmesan
- 1/4 c chopped fresh Italian parsley
Preparation
Melt butter in a large stockpot over medium heat. Saute the pancetta in the butter for 10 minutes, or until all the fat is rendered.
Add the onion, garlic, carrots, and celery and sweat in the butter for 4 minutes, until tender.
Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
Add the split peas, stock, and white wine, bring to a boil. Reduce the heat, partially cover, and simmer for 45 minutes, or until the peas are tender.
Remove the bay leaves and puree the soup in batches in a blender or food processor until smooth (or the whole thing with an immersion blender).
Return the puree to the pot and add the Parmesan, stir and simmer for 2 minutes to heat through.
To serve, ladle the soup into bowls and top with the chopped parsley.
