SPLIT PEA SOUP (modified from Mark Bittman's How to Cook Everything recipe)
2 cups green split peas, rinsed
6 cups chicken stock
2 cups water
2 carrots, minced
3 ribs celery, cut into small pieces
1 medium onion
3 slices bacon
Sourdough bread slices
Pea shoots for garnish
Heat a soup pot and add bacon. Cook until crisp. Remove bacon and set aside.
Add onion to bacon fat and cook for 2-3 minutes.
Add carrots and celery. Season with salt and fresh pepper. Sautee another 3-4 minutes.
Add split peas, stock and water
Bring to a boil, then lower to a slow simmer and partially cover.
Cook until peas are tender (approx 1 hour)
Puree using an immersion blender, or mash with a potato masher. I prefer my soup pureed completely.
If necessary, cook the soup further until you get the desired thickness.
If you wish, place sourdough slices in a 300 degree oven and cook for 20-30 minutes.
Crumble or cut up bacon.
Serve soup in a bowl with bacon crumbles, sourdough slice, and pea shoots.
