In Paris, winter doesn't always gift us with snow. Yet, when it does, it transforms the cityscape into a dazzling canvas. It casts a radiant veil over the otherwise mundane, injecting life into the dreary. As the flakes descend, Parisians retreat indoors or gather in cozy cafes, savoring steaming cups of hot chocolate or mulled wine to warm their souls.
As the season sets in, I find myself craving soup. Interestingly, the French word for soup, "soupe," is believed to be the origin of the term "supper," denoting the evening meal. This linguistic link reflects the significance of soup in French cuisine, where dinner is often referred to simply as "la soupe," highlighting its central role. Indeed, on some occasions, soup becomes the star of the meal itself!
Split pea soup holds a special place in my heart, dating back to my vegetarian days when it was a staple. Now, as a meat-eater, I've come to appreciate the rich, smoky depth that bacon adds to this comforting dish. What I love most about split pea soup is its versatility; it's a canvas for creativity with various add-ins and toppings. Yet, its charm lies in its simplicity: a single pot, a medley of ingredients sautéed to perfection, split peas added, and left to simmer. Within an hour, fragrant steam rises as I scoop hearty spoonfuls into waiting bowls.
The eternal debate in soup-making: to blend or not to blend? For split pea soup, it's a matter of personal preference. While some soups shine when silky smooth, I find that split pea soup thrives with a bit of texture. I enjoy catching sight of vibrant carrot pieces and savory bacon chunks swimming in the luscious broth. To elevate this hearty dish, I always pair it with crusty bread and cheese. Tangy blues or creamy goat cheeses provide a delightful contrast to the soup's richness, enhancing each savory spoonful.
BE CARREFUL WITH Split Pea Soup INGREDIENT :
Split pea soup offers endless possibilities for customization. You can opt for a vegetarian or vegan version by omitting the bacon, or enrich it with shredded ham hock meat post-blending, if desired. Garnish options abound, from toasted seeds to a dollop of sour cream or crispy bacon bits sprinkled on top. Paired with crusty bread and cheese, it serves as a comforting winter meal.
Here's a recipe:
- Heat 2 tablespoons of olive oil in a large soup pot.
- Add 1 cup of diced bacon, 1 diced onion, and 1 diced carrot. Sauté until onions are wilted.
- Stir in 2 minced garlic cloves, 1 tablespoon of minced fresh thyme (or 2 teaspoons of dried thyme), 2-3 teaspoons of salt, freshly ground black pepper to taste, 1 bay leaf, 2 cubed potatoes, and 1 1/2 cups of dried split peas.
- Pour in 7 cups of water and bring to a boil. Reduce heat to a low boil, cover with a lid slightly ajar, and cook for about 45 minutes until peas and potatoes are soft.
- Remove from heat, discard the bay leaf, and blend to your desired consistency with a stick blender or traditional blender (if using a traditional blender, cool soup before blending).
- Adjust consistency with additional water if needed, and season with more salt if desired.
NOTE :
Serve as is or garnish with sliced scallions, chives, nuts, seeds, garlic croutons, or smoked salt. This soup keeps well in the refrigerator for up to four days or can be frozen for several months.