Split Pea Soup

More soup on the menu last week-it was cold. And since I'm writing this while it is snowing, windy and chilly outside, I want more...it's hardy, easy and tasty. One can exclude the bacon and the cheese for healthy and/or veggie only soup. Next time I might take out some of the peas before pureeing or just puree less to provide more texture, although it was fairly thick. You might also top with a citrus infused sour cream or whipped savory cream...mmm....




Split Pea Soup
Note: The peas will need to cook between 20 and 40 min depending on their size and dried-out-ness.

6 slices bacon
1 med onion, chopped
6 c veggie stock
2c split peas, rinsed and picked over
2c loosely packed baby spinach leaves
juice of 1/2 lemon
Cheddar cheese

Cook bacon until crispy and remove to towel to drain. Reserve 1T grease in pan and add onion. Cook until just translucent. Add peas and stock and bring to a boil. Reduce to a simmer for 30min. Test that the peas are firm, but edible. Add spinach, cooking for another 5min until spinach is wilted. Puree with immersion blender. Stir in lemon juice and more salt if desired. Top with bacon and cheese to serve.