Recipe loosely based on: http://www.foodnetwork.com/recipes/yellow-split-pea-soup-recipe.html. Using a large Dutch oven, sauté about 2 oz bacon (cut into matchsticks) until rendered and browned, then set aside. Add 1 chopped onion, 3 carrots (peeled and chopped), 4 stalks chopped celery, 5-7 sprigs thyme (leaves only), and 2 bay leaves. Sauté until fragrant, then add 8 cups low sodium chicken stock, 2 cups yellow peas (here, I used dried whole peas that had soaked for several hours), 2 medium Yukon potatoes (peeled and cut into large chunks), ½ tsp turmeric, and some salt and black pepper. Bring to a boil, then cover and reduce to a simmer until peas and potatoes are tender. Remove bay leaves, then lightly purée using an immersion blender (I tried to leave the potatoes, carrots, and celery intact). Season to taste (I added a Tbsp apple cider vinegar and a dash of marash pepper). Fold most of the browned bacon back into the soup, setting aside a few pieces for garnish. (Feb. 2015)
Cooking Adventures 