- Mock Split Pea Soup
- 5 medium zucchinis (we used a mixture of zucchini and pattypan squash - I don't think it changed the flavor that much), shredded or chopped into small pieces
- 2 cups (or more!) chopped bacon, uncooked
- 1 diced onion
- 6 cups broth
- A dollop of some sort of fat for frying
- A few chopped up carrots, celery, or whatever else you like in split pea soup
- Spices to taste. I used about 2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, and a tablespoon of oregano. Some pepper would be good. The broth was pretty salty already, so I didn't add any.
Fry bacon in the bottom of a lightly greased soup pot until about halfway cooked (you can chop up your veggies while it is cooking). Separate out 1/2 to 2/3 of the bacon and set aside. Add onion (and more grease if necessary), and fry until softened. Add zucchini, and enough broth to cover the zucchini. Add spices, and simmer for a half hour or so.
While it is simmering, in a separate pot, take the remainder of the broth, and cook the carrots, celery, and anything other veggie you're adding. (Alternatively, use roasted veggies that are already soft)
After about 1/2 hour, remove zucchini from heat. Use an immersion blender to blend it up or pour into a normal blender (be very careful with this - make sure your blender is designed to withstand heat, it is covered properly, don't overfill, and so forth). Pour pureed soup back into saucepan. Mix in reserved bacon, cooked veggies, and add remaining broth gradually until you get the consistency you want. It's ready at this point, but you can cook a bit longer to let the flavors meld more.
The resulting soup looks and tastes a lot like split pea soup, but the consistency is smoother. I'm sure you could adapt this to use with to use with ham instead of bacon, or even make it vegetarian with a good vegetable broth base, though the smoky flavor of the bacon is what makes it like split pea soup (smoked almonds have been suggested as a vegetarian alternative). I made it with fish broth and added canned fish after pureeing, and it was like a thin chowder.
According to LemurDa, this soup (minus the carrots or other additional veggies and with homemade broth) has about 11 grams of carbs per 10 oz. serving.1