Ingredients :
- 6 slices bacon preferably thick cut
- 1 medium onion finely chopped
- 2 carrots peeled and finely chopped
- 2 celery ribs finely chopped
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 8 cups chicken broth
- 2 cups water
- 1 pound split peas rinsed and picked over
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Salt and freshly ground black pepper
Directions :
- In a Dutch oven over medium heat, fry bacon until crisp. Remove bacon from pot, chop, and set aside. Do not drain grease.
- Add onion, carrots, celery, and garlic to the bacon fat and cook until tender, about 5 to 7 minutes. Add butter and flour and stir for 30 seconds.
- Add chicken broth, water, split peas, bay leaves, and thyme. Bring to boil. Cover and reduce heat and continue simmering for about 2 hours, or until split peas are tender and soup becomes thick and creamy.
- Remove bay leaves, stir in chopped bacon, and season to taste with salt and pepper.
