Split Pea Soup
Time: 1 hr 50 min Yields: serves Cost: $6.93 per serve Difficulty: 6/10
Guanciale is a very fun word to say, and I think it makes the deli think you’re clever. Unfortunately I didn’t think it tasted that impressive. Warning that this recipe is a work in progress, it came out too salty and a bit too much in a general undefinable way.
Ingredients
- Guanciale 250 grams
- Split peas (green) 1 cup
- Brown onions 1 whole
- Swede 1 whole
- Garlic 5 cloves
- Chicken stock 7.5 cups
- Bay leaves 1 whole
- Parsley to garnish
- Lemon (juiced) to garnish
Steps
- Peel swede and onion and chop both finely. Slice 4 cloves garlic thinly, dice the other one as finely as possible.
- Remove skin from guanciale and chop into cute 1 cm pieces.
- On medium heat in a large pot fry guanciale until fat pools in the pot, 10 minuets.
- Remove guanciale and set aside in bowl, leaving oil in pot.
- Add onions, the first 4 cloves of garlic, salt and pepper to pot and saute on medium-high until lightly browned for 5 minutes.
- Add swede to pot, fry until tender, 10 minutes.
- Add split peas, stock and bay leaf. Bring to strong simmer then reduce heat and simmer for 50 minutes until swede is falling apart.
- Squash swede against side of pot a little during cooking.
- Add grated garlic and remove from heat.
- Serve by ladling soup into bowl and topping with guanciale and parsley, with a splash of oil and lemon juice.
