Creamy Pea Soup - cooking recipe

Ingredients

1 (16 oz.) pkg. dry split peas
1 (8 oz.) pkg. cooked bacon
3 celery stalks, diced
1 large onion, diced
8 to 10 c. water
3 large potatoes
2 tsp. salt
1/4 tsp. pepper
3 beef bouillon cubes
1 bay leaf
2 c. cream
1 c. chopped parsley

Preparation

Rinse peas in cold water; set aside.
In a 6-quart Dutch oven, cook bacon; drain and dice.
In bacon fat, cook celery and onion until clear.
Add peas, water and everything but cream.
Bring to boil; reduce heat to low.
Cover; simmer for 1 to 1 1/2 hours, until peas are tender.
Stir.
Take out bay leaf.
Fill blender 3/4 full; blend until pureed.
Pour into large bowl; continue until done.
Return to same Dutch oven.
Add cream; cook until hot, 10 to 15 minutes.
Stir.
Serve with crumbled bacon and parsley on top.
Serves 12.