Kid's Favorite Pea Soup

Ingredients

• 2 cloves garlic, minced
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 tablespoons olive oil
• 1 3/4 cups dried split peas
• 2 (14.5 ounce) cans chicken broth
• 1 bay leaves
• 2 ounces bacon
• 3 potatoes, peeled and cubed
• 2 carrots, chopped
• 2 teaspoons dried chervil
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large pressure cooker pot over medium heat until crisp, about 6 minutes. Remove the bacon, crumble it, and set aside, leaving the fat in the pot.

2. Add the olive oil to the pot, then the onion, celery, carrots and garlic. Sauté over medium heat, stirring, until softened, about 5 minutes.

3. Rinse the split peas and add them to the pot with the chicken broth, bay leaf, dried chervil and potatoes. Stir well.

4. Lock the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure.

5. Remove and discard the bay leaf. Blend the soup with an immersion blender until partly smooth, leaving some texture.

6. Reheat the soup over medium heat if needed, then season with salt and pepper to taste. Ladle into bowls and top with the crumbled bacon.