Ingredients:
2 cup dried Split Peas
4 cups Water for Peas
4 slices Bacon
5 cloves Garlic, diced
1 yellow Onion, diced
1 tsp Herbs de Provence
1 tsp ground Black Pepper
1/2 cup Butter
3 cups Chicken Stock
1 cup Milk
1 Bay Leaf
1/2 cup Heavy Cream
1-2 cups Croutons
Directions:
- Soak the Split Peas in the Water overnight in a bowl. Add more water as needed.
- In a large Sauce Pot, brown the Bacon until crisp but not burnt.
- Remove the Bacon, set aside on cookie rack to drain the grease.
- In the same Sauce Pot, saute the Onion and Garlic until tender.
- Add all Remaining Ingredients, and simmer for 1 hour on low heat, stirring often.
- Remove the Bay Leaf.
- Blend the Soup:
- Use a hand-held blender, and puree the Soup in the Sauce Pot.
- Pour the Soup into a Food Processor or Stand Blender and puree the Soup.
- Serve in Bowls, pouring a ring of Heavy Cream along the top of the Soup, garnished with the Bacon and Croutons.
