5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves, chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worcestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for garnish
Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel,
and coarsely chop. Place bacon in a large soup kettle, set over medium heat and
cook, stirring, until the bacon turns a light golden color. Add the chopped
onion and stir-cook for 1 minute. Add the carrot and stir-cook for 30 seconds;
add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay
leaf, rosemary, split peas, Worcestershire sauce, and broth. Bring to a boil,
skimming the top as necessary. Boil for 1 minute then cover and simmer until the
peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this
point.) For serving, season with salt and fresh pepper to taste. Ladle into warm
bowls and top each serving with snipped chives. Makes 4 generous servings.
