London Particular Recipe

1. 1

   In a large soup pot, melt butter over medium high heat. Add onion, carrot, celery, and bacon. Cook, stirring occasionally, until vegetables are soft and onion is translucent, about 10 minutes.

2. 2

   Add split peas and chicken broth. Bring to a boil.

3. 3

   Cover soup and reduce heat to a simmer. Cook until peas are soft, stirring occasionally, about one hour.

4. 4

   When soup has cooled slightly, use an immersion blender to puree soup to an almost smooth consistency. Alternatively, puree soup in batches in a food processor.

5. 5

   If desired, cook extra three pieces of bacon until crisp. Dice and sprinkle over soup as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.