1/4 lb bacon, diced
2 carrots, peeled & diced
3 stalks celery, diced
1/2 medium yellow onion
2 cloves garlic, minced
1 tbs chopped fresh rosemary OR 1 tsp dried
1 1/2 cups green split peas, rinsed & picked over
4-5 cups chicken broth
1 cup water
salt & pepper

in a lg pot, brown the bacon. remove from the heat & reserve 1 tbs of pan drippings. set bacon aside.

in the same pot with the bacon drippings, cook carrots, celery, garlic & rosemary for 3-5 minutes or until vegetables are softened slightly. stir in split peas. pour in 4 cups chicken broth & water. bring to a simmer & skim any scum that comes up to the top. reduce heat & let simmer for 1-1 1/2 hours, or until the peas are tender.

using an immersion blender, blend soup until smooth. if you do not have an immersion blender, carefully transfer hot soup to a blender & blend in batchex until smooth. add remaining cup of chicken broth if soup is too thick for your taste.

ladle into soup bowls, top with reserved bacon & serve.

4 servings