Split Pea and Bacon Soup

140 g. bacon, chopped

½ cup onion, minced

½ cup Carrot Chopped

½ cup celery chopped

2 cup split peas

6 Cups Chicken Stock

Sea Salt

White Pepper

Heat the bacon in a large saucepan until the fat renders and the backon gets crisp. Remove the bacon. Stir in the onion, carrot and celery for 5 minutes. Add the split peas and chicken stock. Bring to a boil stirring occasionally. Cover and simmer 45-60 minutes, or until peas are tender. Add back in the bacon, season with salt and pepper to taste. Garnish with croutons.