Ingredients:
4 slices thick cut bacon
3 carrots
3 celery stalks
1 shallot
1 pound dried split peas
2 quarts chicken stalk
1/4 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
Method:
Slice bacon slices into 1/2 inch pieces. Heat a heavy bottom pot to medium heat. Cook until crisp. While cooking, prepare the vegetables by dicing the shallot, carrots and celery stalks. Remove the bacon to a paper towel lined plate to drain the excess fat. Remove excess fat from the pan, leaving enough to coat the bottom of the pan well. Cook the vegetables in the bacon fat, season well with salt and pepper. Cook until tender. Rinse the dried peas and add them to the pot. Add chicken stock. Bring to a boil and then lower to a simmer. Cover with a lid and cook for 45 minutes, stirring occasionally. Use an immersion blender to puree the soup as much as you'd like. I like my to have some texture, so I leave about half as is. Add the cream and butter and simmer for 5 more minutes. Check again for seasoning. If the soup seems thick, add a little water. Serve with the crisp bacon, olive oil and Parmesan cheese. Fresh sourdough can't hurt either!