Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
4
bacon slices, chopped
1
small onion, chopped
1
medium leek (white and pale green parts only), sliced
1
large carrot, peeled, chopped
2
garlic cloves, minced
4
14 1/2-ounce cans low-salt chicken broth
1
1/4 cups green split peas, rinsed
2
bay leaves
1
/2 teaspoon chopped fresh rosemary or 1 teaspoon dried, crumbled
Need to make a substitution?
Preparation
Sauté bacon in heavy large pot over medium-high heat until crisp and brown. Add onion, leek, carrot and garlic and sauté until vegetables begin to soften, about 6 minutes. Add broth, peas, bay leaves and rosemary and bring soup to boil. Reduce heat to medium-low, cover and simmer until peas are tender, stirring occasionally, about 1 hour. Season soup to taste with salt and pepper.