Split Pea Soup

Ingredients

1

pound slab bacon in ¼-inch-thick slices

1

large onion, chopped

1

carrot, chopped

1

stalk celery, chopped

1

head garlic, cloves peeled and sliced thin

Salt and black pepper

1

pound dried green split peas, rinsed and picked over

4

bay leaves

2 to 3

quarts chicken stock

½

bunch fresh thyme leaves, stripped from stems

Step 1

Dice bacon into ¼-inch cubes. Place in a heavy 6-quart pot over medium-low heat. Cook until fat is rendered and translucent. Add onion, carrot, celery and garlic. Cook until onion and garlic are soft and translucent. Season with salt and pepper.

Step 2

Remove bacon and set aside. Add split peas, stir to coat with fat, and add bay leaves and 2 quarts stock. Increase heat and bring to a boil. Reduce heat so soup simmers. Skim foam that rises to the surface for about 10 minutes, until no more appears. Add thyme leaves. Simmer uncovered about 1 hour or longer, until peas are soft and starting to fall apart. Add more stock, as needed.

Step 3

Remove soup from heat. Add pepper to taste. Purée soup with immersion blender in several batches, short of perfect smoothness; you should be able to spoon up some texture. Add bacon back in for texture. Add salt now if bacon is not enough. Reheat soup, skimming off any foam. Stir from the bottom to mix well, then ladle into bowls and serve.