Maurice Richard’s Hard-Working Split Pea Soup

Yield: 4 servings

Preparation time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 10 minutes

Ingredients:

· 3 slices bacon (can use vegetable-based bacon)

· 1 ½ cups split peas, dry

· 3 tablespoons canola oil

· 1 onion, chopped

· 4 celery stalks, chopped

· 2 teaspoons garlic, minced

· 1 cup carrots, diced

· 2 bay leaves

· 1 teaspoon freshly ground black pepper

· 1 teaspoon turmeric

· 796 ml can diced tomatoes, no salt added

· 1 tablespoon fresh rosemary (or 1 tsp dry)

· 8 teaspoons sour cream, 2 per serving

Directions:

1. Sort and rinse peas. Put in a large pot with 8 cups water, bring to a boil and reduce heat to maintain a simmer.

2. While the peas cook, chop bacon into small pieces and brown in a skillet over medium heat, stirring occasionally. While the bacon cooks, chop onion, carrots and celery, including celery leaves, if available.

3. Add the chopped veggies to bacon and cook, stirring occasionally, until onion softens, about 10 minutes.

4. Add rosemary, turmeric, bay leaves, and tomatoes and minced or pressed garlic. Stir in well and cook for several minutes to develop flavors.

5. Add bacon-veggie mix to peas and simmer until peas are soft, 10 to 30 minutes, depending on the age of the peas. Taste for seasoning and serve hot.