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Yellow Split Pea Soup
Ready In: 100 Minutes
Prep Time: 10 Minutes
Cook Time: 90 Minutes
Serves 4
DIRECTIONS
- Heat olive oil in a large pot over moderate heat. Add pancetta and saute until it renders some of its fat, about 3 minutes. Add onion and garlic and saute until onion is soft and sweet, about 10 minutes. Add split peas, rosemary, 4 cups chicken broth and 4 cups water. Bring to a simmer, cover and adjust heat to maintain a simmer. Cook until split peas are completely soft, 45 minutes to 1 hour. Taste often and remove rosemary sprig when rosemary flavor is strong enough. (It should be subtle.)
- Season soup with salt and pepper to taste. Stir in squash and tomatoes. Stack kale leaves a few at a time and slice into ribbons about 1/4 inch wide. Stir them into the soup, cover and cook until squash and kale are tender, about 20 minutes. If soup is a little thick, thin with chicken broth. Taste and adjust seasoning before serving.
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