Split Pea Soup

From ForWhateverWiki

2 oz extra-virgin olive oil
1 cup chopped pancetta (or bacon)
2 ribs celery, small dice
2 carrots, small dice
2 small onions, small dice
1 tsp chopped garlic
1 pound split peas
2 quarts chicken stock
Salt and pepper to taste

1. Heat extra-virgin olive oil over medium heat.
2. Add pancetta/bacon and cook until lightly browned about 5 minutes.
3. Add celery, carrots and onions and continue to cook until vegetables begin to brown.
4. Add garlic and cook one minute more.
5. Add split peas and chicken stock.
6. Bring to a boil, reduce heat and simmer until peas are soft and tender.
7. Add salt and pepper to taste.

Optional: If you prefer, the soup can be pureed for a smooth texture.

Yield: 6 to 8 servings.