Split Pea Soup with Crispy Pancetta


1 TBSP Olive Oil

2 Cups chopped yellow onion


Fresh Ground Pepper

1 TBSP Chopped Garlic

1 Bay Leaf

1 Pound Dried Green Split Peas, picked over and rinsed

8 Cups Chicken Stock

1 Cup Half & Half

1/2 LB. Pancetta, diced

Hot Sauce

Crème Fraiche




In a large soup pot over medium high heat, render pancetta until crisp and brown.  Remove pancetta from pan and drain on paper towels, remove most of the fat from the pot, return to heat.  Heat the oil.  Add the onions.   Season with salt, pepper, crushed red pepper.  Sauté for 2 minutes.  Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute.  Add the broth and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender.  Remove from the heat and let cool.  Remove the bay leaf and discard.  Add the Half & Half, a dash or two of hot sauce, and using a hand-held immersion blender, process until smooth.  Top with Crème Fraiche and pancetta.  ENJOY!


Adapted from Emeril Lagasse, Split Pea Soup Recipe



Sauvignon Blanc

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