1. In a 5-quart Dutch Oven cook bacon crisp. Remove bacon and chop into bits. Reserve 2-tablespoons bacon grease. 2. Add bay leaves, onion, carrot and Serrano pepper. Saute 3-4 minutes or until vegetables are tender. 3. Add garlic, fresh herbs, salt, celery salt, pepper, Linguica Smoked Sausage and sauté 1-2 minutes. 4. Add Portuguese Wine (Vinho Verde) and reduce by one-half. 5. Add ham stock, yellow split peas and bacon bits. Bring soup to a full boil and reduce to a simmer for 1-hour or until peas are done. 6. The last 5-mimutes add chopped cilantro, chives and stir in crème fraiche. 7. Remove the soup from stove and discard bay leaves. Puree with a hand blender or a food processor. Season soup with sea salt and white pepper to taste. 8. Garnish soup with fresh chopped chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
