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.