Kitchen

[Desertdi]

Split pea soup......follow the recipe on the bag.   Everything goes in the pot together.   THEN put it on the burner.   It is one of the easiest  soups to make.     

[SurferWife]

Fry it first, just try not to eat it al before putting it in the soup. 

[Bridgegal]

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@KaySD wrote:

I'd probably cook it first to render the fat, then use all or part of the fat to saute the aromatic vegetables, then add the peas and other ingredients. Then I'd crumble the cooked bacon and use it as a garnish. 

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     Yes, to this.  

[CatsyCline]

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@Bridgegal wrote:

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@KaySD wrote:

I'd probably cook it first to render the fat, then use all or part of the fat to saute the aromatic vegetables, then add the peas and other ingredients. Then I'd crumble the cooked bacon and use it as a garnish. 

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     Yes, to this.  

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This is exactly what i do.   i use thick cut bacon and get it crisp, remove the crisp bacon, then cook down the celery and onion in the fat. Bacon is the garnish - if i don't eat it first!

Decades ago i had a step by step w/pics pea soup recipe from McCall's magazine "cooking school" . it called for rendered bacon as the base, and then add a meaty ham bone.

[JeanLouiseFinch]

The I look at it, if you ever use canned baked beans there’s always a few chunks of bacon in it.  The bacon has not been fried, but it has been cooked.  I believe you can put raw bacon into your dish but just make sure you cook it long no enough to cook the bacon and get it to release it’s flavor.  

[sktchy]

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@Desertdi wrote:

Best to use a ham hock, or a chunk of salt pork, or back fat.   A few slices of bacon is not enough to season a pot of soup.

Add some "liquid smoke"......or a ring of smoked sausage, if you have it.

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Cut up the bacon and toss in the soup.  Try to do the cutting when the bacon is frozen - it is easier/less dangerous to handle.

We use ham hocks - this is a twice a year soup for us.  The ham hocks make such a rich and equidistantly velvety soup with bit of ham. 

I should make some this weekend.