Ingredients
1/2 pound sliced bacon, diced1 large onion, chopped2 ribs celery, sliced1 pound dried green split peas2 quarts water2 medium potatoes, peeled and diced2 cups diced fully cooked ham2 teaspoons salt1 bay leaf1/4 teaspoon pepper1 cup heavy whipping cream
Preparation
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.
