Herbed Split Pea Soup

Directions

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop.

Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color.

Add the chopped onion and cook, stirring, for 1 minute.

Add the carrot and stir.

Cook for 30 seconds; add the celery and stir. Cook another 30 seconds.

Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worcestershire sauce, and broth.

Bring to a boil, skimming the top as necessary.

Boil for 1 minute then cover and simmer until the peas are tender, about 1½ hours.

For serving, season with salt and fresh pepper to taste.

Ladle into warm bowls and top each serving with snipped chives.