Ingredients:

• 8 oz yellow split peas, soaked overnight
• 6 cups – water
• Bouquet garni
• 1 Bay Leaf
• 8 slices bacon, diced
• 1 onion, chopped
• 2 leeks, chopped
• 1 large carrot, chopped
• 2 stalks celery, chopped
• 1 (4oz) piece spicy or Garlic sausage, diced
• 2 tbsp – chopped fresh Parsley
• pepper to taste
• salt to taste

Method:

1. Drain peas and combine peas, water, bouquet garni and bay leaf in a large saucepan.
2. Bring to a boil, cover pan and simmer 2 hours.
3. Stir in diced bacon and vegetables and simmer 1 hour.
4. Remove bouquet garni and bay leaf.
5. In a food processor fitted with metal blade or a blender, process to a puree.
6. Clean pan and return puree to clean pan.
7. Season with salt and pepper.
8. Stir in sausage and reheat soup.
9. Stir in chopped parsley.