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Split Peas, Bacon & Smoked Paprika Broth https://www.metro.ca/userfiles/image/recipes/pois-casses-et-bouillon-de-bacon-et-paprika-fume-10559.jpg PT15M PT35M PT50M
In a large heavy bottom pot add a splash of olive oil over a medium/high heat. Add bacon and fry until golden and crispy. Remove bacon bits but leave oil in the pot.In the same pot add onions, garlic, smoked paprika, cumin and thyme. Stir with a wooden spoon until onions are soft but not browned (3/5 mins). Add a little more olive oil if required. Then add split peas and stock. Simmer over medium heat with lid on for 25 to 35 minutes - until split peas are tender. Keep an eye on the liquid level and add more stock if required.Once split peas are tender remove from heat and blend with a hand blender, or regular blender. I like to blend leaving a little texture, not a full puree. Check seasoning, Add salt and pepper as required.Meanwhile, in a small bowl combine goats cheese and Greek yoghurt. Heat in a microwave for 40 to 60 seconds or until mixture is warmed and softened. Remove and stir until combined.To serve soup add a good tablespoon of bacon bits to the soup bowl, carefully ladle soup over bacon bits, then add a tablespoon dollop of goats cheese/yoghurt mixture, a dusting of smoked paprika and fresh chopped chives.
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350 g Thick cut smoked bacon (approx. 6 rashers), cut into 1/3 inch slices. 1 medium white onion, finely diced 2 garlic cloves, finely sliced 1 Tbsp. (15 mL) smoked paprika 1 Tbsp. (15 mL) ground cumin 1 Tbsp. (15 mL) rough chopped fresh thyme 2 cups (470 mL) split peas 6 cups (1440 mL) chicken stock, low sodium 70 g goat cheese 70 g Greek yogurt Chives (garnish)
Split Peas, Bacon & Smoked Paprika Broth

Split Peas, Bacon & Smoked Paprika Broth

Rate this recipe
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4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 350 g
    Thick cut smoked bacon (approx. 6 rashers), cut into 1/3 inch slices.
  • 1
    medium white onion, finely diced
  • 2
    garlic cloves, finely sliced
  • 1 Tbsp.
    (15 mL)
    smoked paprika
  • 1 Tbsp.
    (15 mL)
    ground cumin
  • 1 Tbsp.
    (15 mL)
    rough chopped fresh thyme
  • 2 cups
    (470 mL)
    split peas
  • 6 cups
    (1440 mL)
    chicken stock, low sodium
  • 70 g
    goat cheese
  • 70 g
    Greek yogurt

  • Chives (garnish)
Imprimer ma sélection

Preparation

In a large heavy bottom pot add a splash of olive oil over a medium/high heat. Add bacon and fry until golden and crispy. Remove bacon bits but leave oil in the pot.

In the same pot add onions, garlic, smoked paprika, cumin and thyme. Stir with a wooden spoon until onions are soft but not browned (3/5 mins). Add a little more olive oil if required. Then add split peas and stock. Simmer over medium heat with lid on for 25 to 35 minutes - until split peas are tender. Keep an eye on the liquid level and add more stock if required.

Once split peas are tender remove from heat and blend with a hand blender, or regular blender. I like to blend leaving a little texture, not a full puree. Check seasoning, Add salt and pepper as required.

Meanwhile, in a small bowl combine goats cheese and Greek yoghurt. Heat in a microwave for 40 to 60 seconds or until mixture is warmed and softened. Remove and stir until combined.

To serve soup add a good tablespoon of bacon bits to the soup bowl, carefully ladle soup over bacon bits, then add a tablespoon dollop of goats cheese/yoghurt mixture, a dusting of smoked paprika and fresh chopped chives.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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