½ lb sliced bacon, diced 2 cups diced fully cooked ham
1 large onion, chopped 2 tsp salt
2 celery ribs, sliced 1 bay leaf
1 lb dried green split peas ¼ tsp pepper
2 quarts water 1 cup heavy whipping cream
2 medium potatoes, peeled and diced
In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Sauté until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Makes 12 servings.
(Recipe retrieved from Allrecipes.com)