Updated Feb 17, 2019Chatelaine
- COOK bacon in a large pot over medium, stirring often, until bacon is crisp, about 5 min. Remove bacon and reserve, leaving fat in pot. Add oil (if there is no bacon fat), onions and carrot to pot. Cook until onions are tender, 3 to 5 min. Add garlic and cook 2 more min. Stir in split peas until coated. Add water and broth. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until split peas are very tender, about 45 min. Add frozen peas during last 2 min of cooking.
- PURÉE soup in 2 batches in a blender until smooth. Return soup to pot and reheat over medium-low. Garnish pea soup with bacon and chives.