400g bacon, sliced/diced into 0,5cm pieces
1 onion, chopped
1 carrot, finely chopped
6 cloves of garlic, sliced
500g split peas
3 bay leaves
2,5l chicken stock
a small handful of thyme, leaves stripped
Put a saucepan on medium-low heat and add the bacon pieces. Cook until the fat is rendered.
Add the onion, carrot and garlic and cook until the onion is soft and translucent.
Add the split peas and stir to coat in the bacon fat.
Add the bay leaves and 2,5l chicken stock.
Bring the mixture to a boil and then reduce the heat to a simmer.
Skim off the foam that rises to the top. Stir the soup every now and then.
Add the thyme leaves and simmer the soup for at least an hour. Add more stock if you prefer a thinner soup.
Remove the saucepan from the heat and season with salt and pepper.
Purée with a stick blender.
Reheat the soup and check the seasoning.
Serve piping hot with fresh bread.