Middle of winter cold weather is the most welcome time for hearty soups. Split pea, leek and potato soup, served with caramelised onions and crisp bacon will nourish and satisfy, comfort and improve your mood no matter what happens around. The soup is a one pot meal and easy to prepare, if you do not forget to soak peas for 3-4 hours, better overnight. Onions can be a safe replacement for leek, but adding any stock to the liquid portion will enrich the taste of the soup substantially.
Pea soup can be prepared without bacon or ham, using only oil and vegetable stock to have vegan option.
Bacon or smoked speck (in our case) for serving can be pan fried or baked in the oven. It can be used in whole pieces or chopped for convenience.
- 300-350g dry green split peas (half of the package)
- 1 large leek
- 1-2 table spoons olive oil
- 1 table spoon butter
- 2 medium potatoes
- 500ml chicken/meat/vegetable stock
- sea salt
- white pepper
- bacon/ham/smoked speck
- caramelised onion, sesame seeds, chilli peppers to serve
- soak peas, changing water 3-4 times for 3-4 hours, or overnight
- heat olive oil and butter in a pot with a thick bottom
- add leek, sliced in semi-circles
- if using bacon, add 1 slice, finely chopped to gently fry with leek
- cook on low heat until leek is translucent and soft
- season with sea salt and white pepper
- drain peas and add them to the pot
- cover with stock, add water to have 1 cm liquid on top of peas
- cook simmering for 30 minutes
- add potatoes, cut in 1 – 2 cm pieces
- cook for another 20 minutes or so, until potatoes are soft and completely ready
- check the taste and season with sea salt
- blend the soup to desired texture, I like when the texture is not completely fine
- to serve fry bacon slices on medium heat, caramelise onions in fat, coming out from bacon
- for extra heat serve with thinly sliced chilli (medium heat)
- chilli can also be added to the soup itself
- for the stock option I used two types of concentrated liquid (a) liquid from slow cooked pork, (b) liquid from 3 bird roast (I collect these liquids, freeze them and use when cook soups and polenta)
The consistency of the soup can be made runny or quite thick, we like it thick.
Though I made this soup the first time in my life, it turned out really well. So well, that my husband demanded to cook it again, and enjoyed pea soup for 5 days in a row. Split pea would be a permanent item on our shopping list, at least for the time being. I had my soup served just with onions and chilli.