Hearty Split Pea Soup with Bacon

1. Saute the Bacon

Dice a pound of slab bacon into quarter-inch slices and place them in a large 6-quart pot over medium heat. Cook until the fat is rendered and the pieces become translucent.

2. Add the Aromatics

Add the chopped onion, carrot, celery, and thinly sliced garlic cloves to the pot. Stir into the bacon fat to allow the vegetables to soften and become translucent.

3. Introduce Split Peas

Fold the rinsed and sorted dried green split peas into the mixture, ensuring each pea is coated with the bacon fat.

4. Simmer with Stock and Herbs

Add the bay leaves and pour in the chicken stock. Bring to a gentle boil, then reduce the heat and let it simmer. Skim off any foam that forms on the surface after about ten minutes.

5. Season and Continue Simmering

Add the fresh thyme leaves and continue to simmer for about an hour, or until the peas are soft. Adjust the consistency with more stock if needed.

6. Puree the Soup

Use a food processor to puree the soup in batches until smooth. Season with salt and pepper to taste.

7. Reheat and Serve

Return the soup to the pot and gently reheat. Stir occasionally, skimming any additional foam that may arise. Once warmed, serve the soup in bowls.