Because Elaine requested it: Split Pea and Ham soup

1 lb split peas, soaked overnight

4 bacon slices

1 onion, roughly chopped

2 carrots, sliced

1 celery stalk, sliced

2 1/2 quarts cold water

1 sprig fresh thyme

1 bay leaves

1 large potato, roughly diced

1 ham hock

black pepper

1. Cut the bacon into small pieces. In a large saucepan, dry fry the bacon 4-5 minutes, or until crisp. Remove from the pan with a slotted spoon.

2. Add the onion, carrots, and celery to the fat in the pan and cook for 3-4 minutes until the onion is soft but not brown. Return the bacon to the pan with the water.

3. Drain the split peas and add to the pan with the thyme, bay leaves, potato, and ham hock and bring to boil. Lower heat, cover and simmer for an hour. (or as long as you like really...I simmered the shit out of those peas)

4. Remove the thyme, bay leaves, and ham hock. Process the soup in a blender or food processor until the desired consistency. Return to the pan. Cut the meat from the hock, add to the soup, and heat through. Season with black pepper.