Ingredients
- 4 bacon
- 12 ounce turnips
- 2 ounce carrots
- 2 stalk celery
- 1 stalk onion
- 16 ounce split peas
- 5 cup water
- 2 can chicken broth
- 1 can bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon ground allspice
Preparation
Baking Directions:
Prep: 10 minutes Cook 1 hour 15 mins to 1 hour 25 mins In 5-quart Dutch oven, cook bacon over medium-high heat until crisp.
Remove bacon with slotted spoon to paper towels, drain and set aside.
Discard all but 2 tablespoons drippings from Dutch oven.
Add turnips, if using, carrots, celery and onion; cook, stirring frequently, until carrots are tender-crisp, about 10 minutes.
Add split peas, water, chicken broth, bay leaf, salt, and allspice; heat to boiling over high heat.
Reduce heat, cover, and simmer about 45-55 minutes.
Discard bay leaf.
In blender, with center part of cover removed to allow steam to escape, blend soup in 2 batches; return each batch to Dutch oven.
Heat through.
Ladle soup into 6 bowls.
Crumble reserved bacon; sprinkle over each serving.
