Speck And Split Pea Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the speck and cook until crispy. Remove the speck from the pot and set aside.
• STEP 2.In the same pot, add onions, carrots, and celery. Cook until softened.
• STEP 3.Add split peas, chicken broth, bay leaves, thyme, and water to the pot. Bring to a boil, then reduce heat and simmer for 1 hour or until the split peas are tender.
• STEP 4.Remove the bay leaves and thyme sprigs. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 5.Crumble the crispy speck and sprinkle it over the soup. Serve the Speck and Split Pea Soup hot.

Cooking Tips

• If you can't find speck, you can substitute it with bacon or pancetta.
• For a vegetarian version, omit the speck and use vegetable broth instead of chicken broth.
• Garnish the soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese for extra richness.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve with crusty bread or a side salad for a complete meal.