SPLIT PEA SOUP WITH PANCETTA

Split Pea Soup With Pancetta image

Provided by mary winecoff

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
8 ounces pancetta, diced small
1 tablespoon garlic, chopped
1 tablespoon shallot, chopped
1 medium onion, diced small
3 stalks celery, diced small
2 carrots, diced small
1 (16 ounce) bag dried split peas, sorted and rinsed
2 quarts chicken stock
1 tablespoon thyme, fresh and chopped
1 tablespoon salt
1 1/2 teaspoons black pepper
4 -6 ounces fresh spinach

Steps:

In a stockpot, heat olive oil over medium heat. Add pancetta and cook out all the fat. Add garlic and shallot, saute until tender. Add onion, celery and carrot, saute until tender.
Stir in split peas; combine well. Add chicken stock, thyme, salt and pepper. Bring to a boil. Reduce heat and simmer until peas are soft and are falling apart. Remove from heat and cool slightly.
Place a few ladles of soup into a blender and add a couple handfuls of spinach. Blend until spinach is incorporated. Place soup in a second pot. Repeat with remaining soup and spinach. Warm soup over very low heat.