Beat the cold with this wonderful split pea soup. This recipe is from Roberta’s in Brooklyn. The cookbook was a wonderful holiday gift to myself. This soup has the perfect combination of tastes and it’s very easy to make. Although Benton’s bacon is recommended, I’ve tried it with other good quality bacon so don’t let this ingredient get in your way of enjoying this delicious soup!

From by the bay, wishing you split pea food memories!

Maryann

Split Pea Soup with Beer & Bacon

Adapted from the Roberta’s Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock. (Clarkson Potter, Oct 2013)

Serves 6

340 grams (1⅔ cups) green split peas
6 slices (about 240 grams/ 8 ounces) Benton’s bacon, diced
1 large carrot, finely chopped
1 medium onion, finely chopped
1 (12-ounce) can Miller High Life or any lager
Kosher salt
Freshly ground black pepper

Put the split peas in a strainer and rinse them very thoroughly with cold water. Set a large heavy-bottomed pot over medium-low heat and add the bacon. Sweat the bacon slowly until it begins to soften, 5 to 10 minutes. Add the carrot and onion to the pot and cook until they soften and the onion is translucent, 5 to 7 minutes.

Add the split peas and water to cover (about 2½ cups). Add the beer to the pot along with a couple of pinches of salt and a few grindings of black pepper. Bring to a simmer, cover, and let cook on a very gentle simmer for 2 hours, stirring regularly and adding water as needed to keep the peas covered. The consistency should be like a thick puree. If it’s not, continue cooking and stirring. It’s not possible to overcook this soup. When it’s done, check the seasoning and serve.