Split Pea Soup with Bacon and Goat Cheese Crouton

The recipe Split Pea Soup with Bacon and Goat Cheese Crouton can be made in about 1 hour and 40 minutes. This recipe serves 8. One serving contains 339 calories, 16g of protein, and 18g of fat. For $2.48 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 14 people have tried and liked this recipe. Winter will be even more special with this recipe. This recipe from Culicurious requires light olive oil, garlic, sourdough bread, and celery salt. A few people really liked this main course. Overall, this recipe earns a pretty good spoonacular score of 50%. Similar recipes include Split Pea Soup with Ham and Bacon, Split Pea,ham and Bacon Soup, and Split Pea, Bacon & Potato Soup.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the olive oil in a soup pot over medium high heat.Add the bacon and cook about 3 minutes until slightly browned and rendered.Add the onions, celery, salt, and cayenne pepper. Stir well. Cook for about 10 minutes until onions are caramelized and softened.Next add the garlic and cook until fragrant, about one minute.Stir in the chicken stock, water, garlic powder, onion powder, celery salt and coriander next. Bring that up to a boil and reduce to a simmer.Add the split green peas, cover the pot and cook at a simmer for about an hour. Stir about every 10 minutes to avoid sticking.While the soup is simmering prepare the bacon bits and goat cheese crouton: Cook the bacon until crispy. Set on paper towels till cooled then crumble. For the goat cheese crouton - Remove crust from each slice of bread then smear each slice with half the goat cheese. Place in toaster oven for 4 minutes or so until bread is crispy and cheese is soft and warm. Cut into quarters and set aside until soup is ready to serve.Once the soup is ready, purée it with an immersion blender until smooth.Finally, ladle the soup into bowls and garnish with crispy bacon bits and a goat cheese crouton.

 

Step by step:

1. Heat the olive oil in a soup pot over medium high heat.

2. Add the bacon and cook about 3 minutes until slightly browned and rendered.

3. Add the onions, celery, salt, and cayenne pepper. Stir well. Cook for about 10 minutes until onions are caramelized and softened.Next add the garlic and cook until fragrant, about one minute.Stir in the chicken stock, water, garlic powder, onion powder, celery salt and coriander next. Bring that up to a boil and reduce to a simmer.

4. Add the split green peas, cover the pot and cook at a simmer for about an hour. Stir about every 10 minutes to avoid sticking.While the soup is simmering prepare the bacon bits and goat cheese crouton: Cook the bacon until crispy. Set on paper towels till cooled then crumble. For the goat cheese crouton -

5. Remove crust from each slice of bread then smear each slice with half the goat cheese.

6. Place in toaster oven for 4 minutes or so until bread is crispy and cheese is soft and warm.

7. Cut into quarters and set aside until soup is ready to serve.Once the soup is ready, purée it with an immersion blender until smooth.Finally, ladle the soup into bowls and garnish with crispy bacon bits and a goat cheese crouton.

Nutrition Information:

covered percent of daily need