- 2 cups dried whole yellow peas
- 1 medium onion, chopped
- 1 medium carrot, cut into 1/3″ dice
- 1 celery stalk, cut into 1/3″ dice
- 4 ounces slab bacon, cut into 1/3″ dice
- Kosher salt and freshly ground black pepper
- 3 ounces raw duck or goose foie gras, cleaned, cut into 3/4″ cubes (optional)
- Olive oil
- Ingredient info: Foie gras can be found at specialty foods stores and .
- Place peas in a large pot; add cold water to cover by 2″. Let soak overnight.
- Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2″. Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2-3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.
- Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.