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Greek · Soup
Yellow Split Pea Soup with Cured Pork
A smooth, inexpensive soup of yellow split peas cooked with onion, bay and thyme and pureed, brightened with lemon and served with crisp cured pork, a nod to the fava-and-pork pairing of the Cyclades.
- YieldServes 8
- Hands-on40 min
- Total1 h 39 min
- Difficulty
Ingredients
- 45 mlextra-virgin Greek olive oil, plus more if needed and for serving
- 1large onion, finely chopped
- 450 gdried yellow split peas, preferably from Santorini, picked over and rinsed
- 2 Lwater or chicken broth, or a mix, plus more if needed
- 2 leavesbay leaves
- 3 sprigsfresh thyme, 2 or 3 sprigs
- to tastesalt and freshly ground black pepper
- ½lemon, juiced and strained
- 115 gcured Greek pork, smoked bacon or pancetta, cooked until crisp and finely chopped or crumbled
Garnish
- to tastetruffle oil, a few dropsoptional
- to tastefresh thyme sprigs, chives or crushed pink peppercornsoptional
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