January19th, 2015
SImple Split Pea Soup with Bacon

This is my first entry since finishing my cookbook and sending it off to print last week.
(YAAAAYYYYY!!! Pick it up at its release at LA Art Bookfair January 29th-February 2nd!!!!)

Because of looking at the same 70 recipes for years on end, I am branching out- into the depths of American and Italian cuisine. I vowed I would only make new recipes for a while, and I find myself interested in genres I previously found no interest in. In other words, I've thrown my Greek/Middle Eastern inspired food to the wind and have been making Sicilian pasta dishes, lemony risotto and... split pea soup.
There is nothing more "American" to me than split pea soup and I  wondered if I could make the soup into a light and healthy, yet warm and satisfying experience for these oh-so-very-cold days. 
I went the simple route, sweating onions, veggies and a diced serrano pepper, then adding the split peas and some potatoes. At the end, some finely chopped parsley and hearty glug of olive oil seals the deal and makes the soup pretty shades of green.
Oh yeah, and some crispy bacon to top the soup. (If you want...)


SImple Split Pea Soup with Bacon

1 large yellow onion, finely chopped
2 carrots, diced
2 celery stalks,diced
1 serrano pepper, finely chopped (optional)
1 bay leaf
1 sprig of fresh rosemary 

1 pound green split peas, rinsed
2 yukon gold potatoes, diced
extra virgin olive oil 
salt and pepper 
1 handful finely chopped flat-leaf parsley

a few piece of crispy bacon, cubed or crumbled, for serving

Saute the onions, carrots, celery and serrano pepper (if using) with a generous drizzle of olive oil and pinch of salt, over medium heat until the vegetables soften, about 5 minutes.
Add the bay leaf and sprig of rosemary and stir into the vegetable mixture. 
Add the split peas and cover them with enough water so that the water is 2" above the peas.
Bring to a boil momentarily, then reduce to a simmer. 
Simmer the soup for about 30-40 minutes, just until the peas are soft.
Add the diced potato and cook until tender, another 10 minutes. 
Add about 1/4 cup of olive oil to the soup and stir to incorporate. 
Add the parsley and stir. 
Taste for seasoning, adding salt and pepper as necessary. 
Fry the bacon until crispy and drain on paper towels. 
Serve the soup with the bacon on the side and enjoy!











I think...
A Greek Cloud
Happy Thanksgiving