Creamy Bacon and Split-Pea Soup


Winter is the season for soup. So, snuggle up with a bowl of this creamy and indulgent soup, that will instantly warm up any cold day. Deliciousness that will leave you feeling full and super satisfied.    


Soup Ingredients

300 g bacon

3 Tablespoons rendered bacon fat

1 medium onion (diced finely)

2 medium carrots (peeled and chopped)

2 celery stalks (chopped)

½ cup bacon (cooked and finely chopped)

5 cups unsalted chicken stock

1 cup dried split peas

1 tablespoon lemon juice

1 tablespoon sour cream

4 sprigs of thyme

1 ½ teaspoons of salt

¼ teaspoon of ground black pepper (or to taste)

Bacon croutons for garnish

2 tablespoon rendered bacon fat

1 tablespoon unsalted butter

1 cup roughly chopped bread

Pinch of salt

Ground pepper


Pea-shoots and Chives


Soup Method

  • Fry bacon on medium-high heat until crispy (to your liking)
  • Take the bacon fat left over in the pan, and place in a pot, add onions, carrots and celery and sauté until vegetables are translucent (not brown) for about 15 minutes
  • Add salt, pepper, thyme, bacon, split peas to vegetables and continue to cook for 1 minute on medium heat.
  • Add 5 cups of chicken stock and bring to a boil
  • Then reduce to medium heat and simmer for 45 minutes
  • Once split peas have cooked through, blend small amounts of soup at a time with your blender until very smooth
  • Once all soup is blended mix through sour cream and lemon juice

Bacon croutons Method

  • In a medium pan heat bacon fat and butter
  • Once hot, add bread, pinch of salt and ground pepper to taste
  • Cook the croutons until brown for about 3 minutes
  • Take out and grill in a pre-heated oven for 2 minutes

Portion soup, garnish with dollop of sour cream, bacon, pea-shoots (optional), chives and hot bacon croutons.

Note: Croutons you can store in airtight container for up to a week