Heart Warming Pea Soup

Another good fall recipe...  pea soup!  Serve it with homemade cheddar toasts, or good chunky bread.  This recipe makes enough to serve four or more, and freeze another family sized portion, so it could be halved easily.  It's a combination of different recipes I've tried, and results in a pretty thick consistency.  But if you like it a bit less thick, either blend the peas up more, or add more water or stock.

2 Tbsp oil or butter
300 g 1/2 thick slab bacon, diced in large chunks
1 large onion or several small ones
2 peeled carrots chopped
1 Tbsp dried thyme
4 bay leaves
1 Tbsp large crystal kosher or sea salt (we like it salty...)
1/2 Tbsp ground black pepper
2 cans condensed cream of celery soup
2 pounds or 1 kilo dried green split peas, rinsed and picked over to remove debris if required
6-8 cups veggie or beef stock
1-2 tsp fresh minced garlic
cubed ham or smoked sausage such as kielbasa

Heat oil or butter in large stock pot, over medium heat.  Add the bacon until fat is rendered.  Then add carrots and onion, sweat for 4 minutes, until tender.

Add Thyme, bay leaves, salt and pepper and stir to coat veggies.

Add split peas, stock, cream of celery soup, bring to a boil, reduce heat, partially cover, and simmer for 45 minutes to an hour - until peas are tender.

Remove the bay leaves and puree the soup in a blender or food processor in batches until desired consistency.

Return puree to pot and stir in ham or sausage and minced garlic.  Heat through.