In a skillet over medium high heat, fry the bacon slices until crisp. Remove them to a plate lined with paper towel to drain excess fat. Set aside. Save the fat in the skillet to prepare the soup;
In a stock pot over medium heat, put 2 or 3 Tbsp of the bacon fat leftover in the skillet;
Add the onions, celery, carrots and garlic and saute for a couple of minutes;
Add the peas, thyme, rosemary, bay leaf, water and stock. Season with salt and pepper;
Bring to a boil, then lower the heat to a simmer and cook until peas and vegetables are soft, stirring occasionally;
To puree the soup, use an immersion blender, pass the soup through a sieve or use a food processor or regular blender (if using regular blender, blend soup in batches. Hot liquids tend to spill out. Remember to hold the lid down);
Return soup to pot and warm through;
Serve with the crumbled bacon on top. A spoon full of sour cream, or olive oil plus a slice of sourdough bread are also great with this soup.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/split-pea-soup-recipe/