Ingredients
1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream
Directions
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. Saute 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. (I topped it off with some fresh grated parmesan cheese).
Yield: 12 servings (3 quarts).
Nutrition Facts: 1 serving (1 each) equals 336 calories, 16 g fat (8 g saturated fat), 48 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 11 g fiber, 17 g protein.
