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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Anchovies = sea bacon   
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