Split Pea Soup

In a large sauce pot or Dutch oven, heat the oil over medium heat. Add the bacon and allow the fat to render out. Once the bacon is done rendering, remove from the pot and pour off the fat.

Place the bacon back in the pot and add the onions, celery, carrots and garlic. Also add the peas, the chicken stock and the water. Bring to a boil.

While you’re waiting for the pot to boil, tie the parsley, thyme and bay leaf together with kitchen twine and add to the pot.

Once the soup boils, reduce it to a simmer. Allow it to cook for 1 1/2 hours or until the peas are tender.

Throw away the herb bundle. Remove the soup from the heat and pulverize it with a stick or countertop blender. Season with salt and pepper, to taste.

Ladle soup into bowls and top it with a tablespoon of sour cream and a few croutons. Serve! It couldn’t be easier!