Split Pea Soup

This is a vegetarian version.  If you are not a vegetarian, please use regular bacon or ham and use Chicken stock  instead of Vegetable stock.  Recipe adapted from “The Way To Cook” by Julia Child

• 3 TBS SmartBalance (butter sub)
• 3/4 cup diced celery
• 3/4 cup diced spring onion
• 1 cup diced carrots
• 9 slices “SmartBacon” (soy bacon) – diced/crumbled.
• 3 TBS flour
• 32 oz Vegetable stock
• 1 1/2 cups (3/4 cup each) Green and Yellow Split Peas

Heat Smart Balance over medium high heat. Add vegetables and cook 5 minutes – stirring frequently.  Add soy bacon and cook 1 minute.  Add flour, stirring contantly for 2 minutes.  Add the vegetable stock and split peas.  Bring to a simmer nd cook 1/2 hour.  Add Salt and pepper to taste and continue cooking another 15 minutes. 

Let cool about 1/2 hour. Puree with an immersion blender or processor.  If you don’t want a smooth soup, simply use a potato masher or fork to mash it up a bit. Alternatively, take 1/2 the soup and puree then mix back in with the rest of the un-pureed soup.  

Serve with nice crusty, toasted bread.

*I added wild rice and a tad of feta cheese on top.

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