Split Pea Soup with Bacon

Directions

1. Rinse and sort peas, discarding any blemished ones. Cover with cold water and soak overnight
2. Drain peas, reserving soaking liquid. Measure liquid and add enough chicken stock to make 10 cups. Set aside
3. In a large saucepan or Dutch oven, heat olive oil. Cook onion, garlic, bay leaf, parsley, and coriander until soft. Add bacon and cook one minute longer. Add peas and stock to saucepan. Add salt and bring to a boil. Reduce heat and simmer, partially covered, for 40 to 50 minutes, or until peas are tender
4. Remove bacon, chop into bite-sized pieces and set aside. Discard bay leaf. Transfer pea mixture to food processor or blender and puree in batches until smooth. Return to saucepan and add up to 1 cup stock if soup is too thick. Taste and adjust seasoning with salt if necessary. Heat through
5. Ladle into bowls and sprinkle each serving with bacon pieces and freshly ground pepper

Credit: Uma Casa Portuguesa