2 Tbsp.
1 lb.
2 Tbsp.
5 oz.
3
5 oz.
5 oz.
9 cups
3
1 tsp.
1 cup
1/2 tsp.
5 oz.
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JMH®Viande Premier Chicken Base
Green Split Peas
Olive Oil
Onions, 1/4" diced
Garlic Cloves, minced
Carrots, 1/4" diced
Celery, 1/4" diced
Water
Basil Leaves, 1/4" chopped
Thyme, chopped
Heavy Cream
White Pepper
Applewood Smoked Bacon
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Directions (Serves 6 - 8):
1. Thoroughly clean peas.
2. Heat oil in large pot and sauté onions and garlic over medium heat until tender.
3. Add carrots and celery and cook for 5 - 8 minutes. Remove and reserve half the vegetables.
4. Add peas, basil, thyme, water and chicken base to vegetables in pot. Bring to a boil, reduce heat to low, cover and simmer for 1 to 1-1/2 hours until peas are tender.
5. In sauté pan, cook bacon over medium heat until crisp. Drain and reserve.
6. Purée the soup.
7. Place soup in clean pot. Add reserved vegetables and bacon and simmer until vegetables are tender. Add salt, pepper and cream. Mix well. |
