Split Pea Soup

This is my new favorite thing to make, especially since the weather is so frightful right now! If the idea of split pea soup makes you nervous, you probably haven't tasted it yet. I am a bonefide garden pea hater, and I love pea soup. So tasty and filling and bacony. Give it a try!

I got this recipe from the Williams-Sonoma "Soup" cookbook. It serves 4, so be prepared to double it if you want lots of leftovers--the first time we had it, we only ended up with a half-serving for lunch the next day.

1 T olive oil
1 yellow onion, finely diced
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 c dried green or yellow split peas, picked over, rinsed, and drained
4 cups chicken or vegetable stock
6 sliced bacon
2 T finely chopped fresh flat-leaf parsley
1/2 t finely chopped fresh marjoram or 1/4 t dried marjoram
1/2 t finely chopped fresh thyme or 1/4 t dried thyme
salt and freshly ground pepper

1. In a large saucepan over medium heat, warm the oil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.

2. Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60 minutes. Discard the bacon.

3. Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 10 minutes. Transfer to paper towels to draim. When cool, crumble and set aside.

4. Coarsely puree 2 cups of the soup in a food processor and return to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

5. Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.