Spinach and Gungo Pea Soup

Preparation

1. Step 1

   Rinse the peas, then place them in a large bowl and cover with at least 2 inches of cold water. Cover and soak peas at room temperature for at least 8 hours, ideally overnight.

2. Step 2

   Heat a large lidded pot or Dutch oven over medium. Add the bacon, if using, and brown until the fat is rendered and the strips are deeply browned and crispy, 2 to 3 minutes per side. Remove the bacon. Once cooled, crumble and set aside.

3. Step 3

   Add the olive oil, onion and bell pepper to the pot and season with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and turning golden brown.

4. Step 4

   Add the garlic and stir until softened, about 2 minutes more. As the vegetables release moisture, use a wooden spoon to scrape up any browned bits left behind from the bacon on the bottom of the pan.

5. Step 5

   Add the stock and 2 cups of water and bring to a boil over high. Make a small incision in the Scotch bonnet, which will allow some spice to permeate the soup. Season the broth with salt, add the drained gungo peas and float the Scotch bonnet chile on top. Cover and simmer over medium-low, stirring occasionally, for 1 hour or until the peas are tender.

6. Step 6

   Gradually add spinach by the handful over low heat, stirring in each addition until just wilted, then cook until bright green and tender, stirring occasionally, 2 to 3 minutes.

7. Step 7

   Remove the soup from heat. Using an immersion or regular blender, purée about one quarter of the soup, then add it back to the pot. Taste and adjust final seasoning. Divide among bowls and garnish with the crispy bacon bits.