| 2 tablespoons olive oil |
| 1 yellow onion, finely chopped |
| 2 celery stalks, thinly sliced |
| 2 carrots, peeled and thinly sliced |
| 2 cloves garlic, minced |
| 1 1/4 cups green split peas, rinsed |
| 6-7 slices thick-cut bacon |
| 7 cups water |
| 1 bay leaf |
| 3/4 teaspoon salt |
| 1/4 teaspoon freshly ground pepper |
| 1 tablespoon finely chopped fresh parsley |
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DIRECTIONS
| In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté until the carrots are tender, 2-3 minutes longer. Add the garlic and sauté for 1 minute longer. |
| Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour. |
| Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares; set aside. |
| Using a blender or a food processor fitted with the metal blade or a hand blender, purée the soup until smooth and creamy. If a food processor or blender was used, return the purée to the pot. |
| Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. |
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