Split Pea Soup with Sweet Potato Hash

As the leaves begin to turn as fall is on the horizon, it’s time to break out those warm, comforting soups again.

Split pea soup can be a little disconcerting, because it is green.  It is very green and a little off putting.  But the flavors are so amazing!

There’s a punch of garlic, and a smoothness from parmesan cheese.  And let’s not forget a bit of texture in the form of sweet potatoes, and smoky, crisp bacon!  This is the perfect to soup to welcome fall!

Split Pea Soup with Sweet Potato Hash

Adapted from Start Fresh by Tyler Florence, via People Magazine, Oct 8, 2012 edition

Hash

1 large sweet potato, peeled & cut into small cubes

4 slices thick cut bacon, cut in ½ in pieces

Black pepper

Soup

4 cups low sodium chicken stock

2-3 cups water

1 lb dried split peas, rinsed

1 bulb roasted garlic

¼ cup grated parmesan cheese

Salt & pepper

Fresh or dried thyme

Preheat the oven to 400 degrees F.  Toss the bacon and sweet potatoes onto a baking sheet and season generously with black pepper.  Roast in the oven for 20-25 minutes, stirring once or twice, until the bacon is crisp and the sweet potatoes are tender.

Place the split peas, chicken stock, and water into a soup pot and simmer for 50-60 minutes, or until tender (add more water to thin the soup, as needed).

Add the roasted garlic and puree the soup with an immersion blender, leaving it as smooth or chunky as desired.

Stir in the parmesan and salt and pepper to taste.  Serve garnished with the sweet potato hash and a sprinkling of thyme.

Serves 4-6