Monday, October 5, 2009

Split Pea Soup(Double Batch)

2 lb. bags split peas rinsed, cleaned, debris removed
2 Tbl. Chicken Stock Base
16 cups HOT water
2 Bay Leaves
1 onion finely chopped
6 stalks celery finely chopped
1 1 lb. bag baby carrots finelly chopped in food processor
2 4 oz. bags Bacon Pieces(cooked, found in salad toppings aisle)
salt & pepper to taste
white bean flour to thicken if needed

Rinse peas, remove rocks & debris if any, put in large saucepot with chicken stock base(as pictured on the side in this blog), and 16 cups hot water, and bay leaves. Bring to boil, remove from heat, cover, and let sit 1 hour. Add onions, celery, and about a 1/2 tsp. pepper and bring back up to a boil. Reduce heat to gentle simmer for 1/2 hour. Add chopped carrots and cook for another 1/2 hour. Add bacon pieces and cook for another 1/2 hour. Turn off heat. If you need to thicken it, you can mix about 2 Tbl. bean flour with 1/2 cup cool water, strain through wire mesh strainer if it's too grainy. Add to soup and bring to a slight rolling boil while stirring. The bean paste really thickens it up fast! Add salt and more pepper to taste.

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