Split Pea Soup

• servings: 6

Ingredients

1 bag split peas dry

1/2 pack pancetta

2 tbsp olive oil

3 teaspoons red pepper flakes

1 yellow onion diced

2 tbsp tomato paste

4 cloves garlic minced

3 tbsp better than bullion chicken

64 oz water

Smoked paprika, paprika, white pepper, bay leaves, thyme

1 smoked pork or turkey neck (optional)

Carrots cubed (optional)

Directions

In enamel soup pot put pancetta, red pepper flakes, olive oil, onion in and sautée until onion is soft. (You can add diced carrots here if you want) Add tomato paste, pork neck (or smoked turkey neck), and garlic and sautee another minute. Add peas, bullion, water, and spices. Bring to boil, Turn down to simmer and cover. Make sure too much water doesn’t boil out and burn. Cook 45 min and check to see if peas are tender. If not check again every 15 min. When peas are soft, remove pork neck and bay leaves (trash) and immersion blend a b it. Taste for salt and pepper. Can top with parm or smoked cheddar but don’t need to.