Yellow Split Pea Soup with Pancetta & Rosemary
- 2 cups yellow split peas
- 6 ozs pancetta - diced
- 8 cups chicken stock
- 1 medium red onion - diced
- 2 medium carrots - diced
- 1 medium leek - sliced
- 2 garlic cloves - minced
- 2 bay leaves
- 1 1/2 tsps fresh rosemary - chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp fresh ground black pepper
In a medium soup pot, add in the olive oil and pancetta and saute over medium-high heat until lightly browned and crispy. Next, add in the onion, leek, carrot and garlic and saute until the vegetables have softened, about 5 minutes. Finally, add the broth, peas, bay leaves, rosemary, salt and pepper and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
After 1 hour of cooking remove the lid, raise heat to medium-low and continue to simmer uncovered for an additional 20 minutes.
Remove bay leaves before serving. Serve garnished with a small sprig of fresh rosemary.
Leftover soup will thicken over time. To thin, add additional chicken stock to achieve your preferred consistency.