Soup'ilicious: Pea & Bacon Soup

Temps are shocking this weekend and dropping!  All I am thinking is soup, soup and then again a little more soup.  Fresh country loaf, glass of Chardonnay and a log fire served on the side.  Keeping it 'soup'ilicious', dinner tonight. Here we go ...

Photograph: Amy Neunsinger

500g split peas, rinsed
1 tbsp olive oil
2 large onions, chopped
1 leek, rinsed and sliced
200g bacon, large dice
2 medium carrots, chopped
3 large cloves garlic, peeled
2 bay leaf
2 tsp paprika
1 tbsp salt
1 tbsp black pepper
9 cups chicken stock, homemade if possible

Place peas in a pot, cover with water.
Bring to the boil, cover, remove from heat and set aside for 1 hour
Heat oil in a large pot.
Add onions, leek, bacon, carrots, garlic, bay leaf, paprika, salt, pepper.
Cook for 15 min until softened and golden brown, turning occasionally.
Drain peas and add to vegetables with stock.
Bring to the boil, reduce heat, cover and simmer for 45 min until peas have softened.
Set aside to cool, remove bay leaf.
Transfer to a blender and whizz in batches until smooth.
Return to pot and heat through on medium for 10 min.

Garnish with some twigs of fresh Thyme and croutons.
Yummy, tummy warmer!

Recipe freezes for up to 2-months.