Simple Split Pea Soup -- Dandelion Day, 26th of Windy, Year 228

[neotoma]

Ingredients:

6 slices of thick cut bacon (or 4 to 6 oz)
2 T minced garlic (4 cloves, or so)
1 medium onion, chopped
1 lb split peas
3-4 carrots, chopped into 1" pieces
6 cups water or stock (vegetable, chicken, or pork)
1 potato, scrubbed and chopped into 1/2" dice.
salt to taste

Directions

1. Chop up bacon and cook at low heat until moderately crispy. Remove from heat, save if fridge for later.


2. Cook onions and garlic in bacon fat, until soft and aromatic.


3. Add water/stock and split peas. Bring to boil.


4. Add carrots, turn down to simmer.


5. Cover and simmer for 45 minutes, stirring as needed.


6. Add potatoes, bring to boil, then simmer for 15 minutes, covered.


7. Blend to desired consistency using stick blender.


8. Salt to taste.


9. Add crumpled bacon, serve.

I added a bit of bacon fat that I saved from making spaghetti carbonara a week ago, as the bacon I had was fairly lean, but any mild vegetable oil would do if you don't have that.

Also I used my hickory-smoked salt from Auntie Arwen's to give it bit more of a smoky taste, but it's not required.

Serve with crusty bread, if desired.