Ingredients
SERVINGS: 16 Serving(s)
- 1/2 lb. bacon
- 2 medium onions, peeled and diced
- 3 stalks celery, diced
- 3 medium green peppers
- 2 cloves garlic, minced
- 1 lb green or yellow split peas
- 1/2 cup white wine
- 10 - 12 cups chicken stock
- 2 bay leaves
- 1 1/2 teaspoon nutmeg
- to taste salt
Preparation
Slowly render bacon in a soup pot over low heat, until fat has rendered out and bacon is crisp.Remove the bacon onto a paper towel. Reserve.
Add diced onion, celery, peppers and garlic to the pot and increase heat to medium. Cook for 5 minutes. Add split peas, and cook, stirring constantly, until the peas just starting to stick to pot. Add wine, bay leaf, and nutmeg. After wine has cooked to almost nothing, add chicken stock. Bring to a boil. Lower to simmer, and cook until the peas are tender, about 40 minutes. Stir occasionally to ensure no sticking. Season with salt to taste.
Remove the bay leaves from the pot and blend the soup until smooth. Garnish with bacon.
