Ingredients:
2 tbsp grape seed oil
1 yellow large onion sm. dice
1/4 lb smoky bacon diced
3 carrots sm. dice
3 celery stalks sm. dice
2 garlic cloves minced
1 bay leaf
1 lb green split peas
4 cups low sodium chicken broth
2 cups water
2 1/2 tsp salt
fresh ground pepper
4 tbsp butter
juice of half of a lemon
butter/croutons/baguette for serving
Instructions:
Heat oil in an enamel casserole or pot on medium high heat. Add bacon and sauté until about half the fat has rendered (about 5 minutes). Add onion, carrot, and celery and cook for about 5 more minutes stirring occasionally. Then cover with the lid, turn the heat to medium and cook for about 10 more minutes or until onion is translucent, vegetables are soft and most of the fat is rendered from the bacon. Add stock, bay leaf, water and peas. Bring to a boil then cover and simmer for 45 minutes to an hour. Add butter and lemon juice, stir, and serve hot with croutons on top or baguette and butter on the side.
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