"Souper" Easy Spilt Pea, w/ Feta and Pancetta!

Three things I love, Soup, Bacon, and Cheese. So being able to combine all three into one amazingly delicious dish rocked my socks. This is the perfect soup for the winter or the fall, its filling and savory down to the last drop. Enjoy!

Ingredients (Serves 3-4):
16oz. Dried Split Peas
1.5 Cup Crumbled Feta Cheese
8-10oz. Diced Pancetta
8 Cups of Chicken Stock OR 8 Cups Water + 2 Cubes Vegetable Bullion
4 Garlic Cloves
2 Med. Russet Potatoes
1.5 tsp. Paprika
1tsp. Pepper
1 tsp. Salt
Garnish: Sourdough Croutons, Sliced Green Onions, and Feta.

Split Pea Soup!!!

Directions:

Ingredients :)

1. Start Chicken Stock or Vegetable Bullion to boil in a large pot.
2. Add small amount of oil to a pan and cook pancetta till cooked but not crisp. Set aside on paper towels to drain.
3. Dice potatoes into small pieces and mince garlic.
4. When stock comes to a rolling boil add potatoes, split peas, pancetta, garlic, and seasonings. Whisk well, reduce heat and simmer with lid on for 30 minutes whisking often. (whisking rather than stirring is what will blend the ingredients and give it a velvety texture.)
5. Add 1 cup of feta (leaving 1/2 cup for garnish later) and give the soup a hard whisk, until it appears to be creamy. If the soup is simmering down to a consistency of mashed potatoes add 1-2 cups of water and whisk again. Simmer for another 30 minutes whisking often.
6. Check soup for desired consistency, add more water or stock for thinner soup, garnish with croutons, green onions, and feta and ENJOY! :)