“World’s Best” Pea Soup

I have this coffee table book called "My Last Supper." It's not only one of those beautiful, hardcover books, inside and out, but the content is simply fascinating to me. The book features renowned chefs like Anthony Bordain, Jamie Oliver, Rick Bayless, Scott Conant and many others portraying in detail what their last supper would be. 

Not only is this total foodie porn, but the question of, "what would your last supper on earth be?" completely intrigues me. Total dinner table conversation hotness. 

So…what would my last supper be? 

Hands down, without a doubt in my mind, my mom's "World's Best" Pea Soup and a slice (or two) or homemade bread with butter. That's it. No fuss – just simple, heartwarming comfort food at its very finest. 

If you're thinking to yourself, "you have one last meal on earth (hypothetically) and you choose pea soup??" Yup! Chances are, you haven't had my mom's pea soup. Once you do, you'll know why. 

And while it may or may not be the actual "world's best," it's definitely the best in my book. This pea soup is my all-time favorite comfort food. I can't tell you how many memories I have eating this growing up. What makes it truly irresistble is that the vegetables are cooked in salty, delicious bacon grease. The soup itself is super meaty and hearty, then on top of that its sprinkled with crispy, salty bacon.

It's to die for, literally. 

"World's Best" Pea Soup

Ingredients

  • 1/2 pound thick cut pepper bacon
  • 1 onion, chopped
  • 6 carrots, peeled and diced
  • 5-6 ribs celery, sliced and halved
  • 4 cups chicken broth
  • 2-3 smoked hamhocks or a spiral hambone (if you go the hamhock route, I also add a few cups of ham cubes)
  • 2 pounds dried split peas
  • 2 teaspoons salt
  • 2-3 bay leaves
  • 1 1/2 teaspoons thyme

Directions

In a large soup pot, cook bacon, stirring until crisp. Transfer to paper towels to drain. Pour off all but 1/2 cup bacon fat. Add veggies to pot, stirring until softened. Add remaining ingredients and simmer, uncovered, stirring occasionally and adding more water to thin. Cook about 2 hours.

Remove ham hocks/bone with tons to a cutting board. Discard fat and bones and chop off meat. Add the meat to the soup plus any additional ham, and stir until heated. Remove bay leaves. Ladle soup into bowls with bacon bits over the top. Enjoy!

Making this recipe? Take a photo and share with me on Instagram. Be sure to use the hashtag #HungryAliEats so we can follow along.

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