I like my pea soups thick and hearty, and this peasant-style recipe certainly fills the bill. It’s inexpensive to make, and I usually have all the ingredients on hand in my pantry at home. Make it a day ahead so the bacon has time to flavor the soup. To dress it up a little, serve it with a basket of freshly baked crostini.

Ingredients:

3 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, sliced
8 large carrots, peeled and sliced
3 whole cloves garlic, peeled
1 pound dried green split peas
10 cups chicken stock
2 tablespoons dry sherry
5 dashes Tabasco sauce
2 cooked Yukon Gold potatoes, peeled and diced
12 slices bacon, cooked until crisp (reserve some for garnish)
Kosher salt and freshly ground black pepper, to taste

Directions:

Melt the butter in a 6 to 8-quart pot over medium-high heat. Add the onion, celery, carrots, and garlic. Sauté for 7 to 10 minutes, stirring frequently. Add the split peas and chicken stock. Bring to a boil. Reduce the heat to medium. Simmer for 1 hour, or until the split peas are soft and tender.

Remove from the stove. Add the sherry and Tabasco sauce. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the cooked potatoes and bacon. Stir to combine thoroughly. Garnish each bowl with crumbled bacon.

Makes 8 to 10 servings