My Chunky Bacon Pea Soup. 'yummy'
My Chunky Bacon Pea Soup. 'yummy'

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, my chunky bacon pea soup. 'yummy'. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Chunky Bacon Pea Soup. 'yummy' is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. My Chunky Bacon Pea Soup. 'yummy' is something that I have loved my entire life. They’re fine and they look wonderful.

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To get started with this particular recipe, we must prepare a few ingredients. You can have my chunky bacon pea soup. 'yummy' using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make My Chunky Bacon Pea Soup. 'yummy':
  1. Make ready 1200 grams Thick Bacon Bits or Gammon, cut into big bite size pieces
  2. Make ready 5 medium Carrots Chopped
  3. Take 1 medium onion, chopped small
  4. Get 200 grams yellow dried split Peas
  5. Make ready 100 grams Red lentils
  6. Get 1 tsp Black pepper
  7. Prepare 1/2 cup Double cream, if needed to thicken
  8. Take tsp salt

Thick and hearty, served with homemade bread, split pea soup is loved far and wide as comfort food. This version is made with a generous amount of bacon for garnish, along with a few potatoes and other vegetables to help thicken and flavor the soup. The half-and-half gives the soup a nice creamy consistency. A cold day favorite, this yummy soup is sure to hit the spot and warm your insides.

Instructions to make My Chunky Bacon Pea Soup. 'yummy':
  1. Cut up the bacon and leave a little fat on it, for taste, discard the rest you cut up.
  2. Soak the bacon or gammon for 1/2 an hour in cold water rinse the bacon two times. Then add to a large saucepan
  3. Soak the split peas and red lentils together for the same time, then rinse these too in cold water
  4. Add the bacon to a large saucepan along with the lentils and split peas.
  5. Chop up onion and carrots. Works out to 1 1/2 cups of chopped carrot, 1 cup of onion.
  6. Add the cold water on top of the mix and it should be 1 1/2 inch clear of the lentil mix
  7. Put on high heat and cover bring to the boil stirring occasionally, boil for 10 minutes then strain all the water off to get rid of excess salt.
  8. Add the same amount of water (boiling water) to the same pan of soup mix and bring to the boil. Add the black pepper
  9. Add the chopped carrots and onion and when boiling turn down uncover and leave to simmer for 1 - 2 hours. Stirring occasionally.
  10. At the end of the 2 hours stir it, then leave it to cool. When cooled and just leave it for a couple of hours, you can refrigerate for the following day and you can freeze too.
  11. When you are ready to dish it out, heat through and it should be thick and the bacon all tender, you can add 1/2 cup of double cream if you want it thicker stir and serve piping hot with lovely crusty bread rolls and sprinkles of extra black pepper on top.

The half-and-half gives the soup a nice creamy consistency. A cold day favorite, this yummy soup is sure to hit the spot and warm your insides. This is a thick, mellow split pea soup with a whisper of meaty smoke and the brambly fragrance of thyme. The recipe is easy and copious, and the soup freezes well. Look for split peas that have a use-by date on the package and are relatively fresh; they will cook faster and better. —Florence Fabricant.

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