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Title: Hearty Split Pea Soup w/Bacon
Categories: Vegetables, Herbs, Pork, Poultry
Yield: 11 servings

1 lb Slab bacon in 1/4" slices
1 lg Onion; chopped
1 Carrot; chopped
1 Rib celery; chopped
1 Head garlic; cloves peeled,
- sliced thin
Salt & black pepper
1 lb Dried green split peas;
- rinsed, picked over
4 Bay leaves
3 qt Chicken stock
1/2 bn Fresh thyme leaves; stripped
- from stems

Dice bacon into 1/4" 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.

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.

Remove soup from heat. Add salt and pepper to taste.
Purée soup in a food processor in several batches, short
of perfect smoothness; you should be able to spoon up
some texture. Reheat soup, skimming off any foam. Stir
from the bottom to mix well, then ladle into bowls and
serve.

Recipe from: Freemans Restaurant

Adapted by: Florence Fabricant

Yield: 10 to 12 servings

RECIPE FROM: https://cooking.nytimes.com

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... Anchovies = sea bacon
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