So, the new year is here and it’s time to put all of those (grudgingly) spoken words into action. This means you’ll be seeing way more of me in the weightlifting section of the gym this year, I’ll be hitting the hay at a reasonable hour each night, and definitely cutting back on my afternoon coffee consumption.
I’m totally kidding! I really try hard each year to focus my resolutions on more meaningful pursuits; the kinds that bring a deeper significance and purpose into my life. Such as improving my food photography skills, using up that dang bag of ginger I’ve had in my cupboard since July, and the most important of all — finding more ways to incorporate my absolute all-time favorite herb into more dishes. The things that count.
- 1 bag split peas
- 7 strips applewood smoked bacon, diced
- 3 cans chicken stock
- 1/2 large onion, diced
- 2 carrots, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 tsp curry powder
- 1/4 tsp cummin
Begin by rinsing peas in cold water and sorting out any unwanted pieces. Set aside.
In a large pot cook bacon until slightly crisp and remove from pot. Leave a small amount of bacon grease in pot and add onions, carrot, celery and sauté for about 5 minutes or until onions become translucent. Add garlic, curry and cummin and continue to cook for 1-2 minutes longer.
Add rinsed split peas to the pot along with chicken stock and bring to a boil. As soon as your soup begins to boil reduce the heat, cover and simmer for about 45-1 hour or until peas are soft and have absorbed some of the liquid (if you prefer a thicker soup you can use an emulsion blender quickly to thicken).
Season soup with salt and pepper and return bacon back to pan. Serve topped with a fresh cilantro.