Creamy Split Pea Soup

Serves: 8
Total Calories: 250


1 pound bacon, diced, crisply cooked and 2 to 3 tablespoons drippings reserved
1 onion, diced
2 stalks celery, diced
8 cups water
1 (16-ounce) package dried split peas
2 potatoes, peeled and diced
2 teaspoons salt
1/4 teaspoon pepper
3 cubes beef bouillon
1 bay leaf
1 cup half-and-half


Heat reserved bacon drippings in a large soup pot; sauté onion and celery over medium heat until tender. Add remaining ingredients except half-and-half; bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 45 minutes, until peas are very tender. Discard bay leaf. Fill a blender 3/4 full with soup; blend to purée. Return to soup pot; stir in half-and-half. Simmer over medium heat for 5 minutes, until heated through. Serve with reserved bacon on top.

Quote: Beautiful soup, so rich and green, Waiting in a hot tureen!
-Lewis Carroll

Nutritional Facts:

Serves: 8
Total Calories: 250
Calories from Fat: 75

This Creamy Split Pea Soup recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

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