Canadian Habitant Soup - cooking recipe

Ingredients

300 g split peas, soaked in cold water overnight & drained
2 medium carrots, diced
2 celery ribs, diced
2 leeks, thoroughly washed and sliced
2 medium onions, diced
6 garlic cloves, chopped
300 g rindless bacon, rashers sliced
1 teaspoon fresh thyme
1 tablespoon parsley
4 cups chicken stock, reduced salt is fine
fresh ground pepper, to taste

Preparation

Place split peas, carrots, celery, leeks, onion, garlic, bacon, thyme, parsley and stock to cover in a large pot. Put lid on, bring to the boil and simmer rapidly for about 1 hour, or until the peas are very tender.
Blend the soup and season to taste. Serve sprinkled with a little pepper with warm crusty rolls.
Chef's Notes: Terrill has commented in her review that split peas do not need to be soaked. From my experience of using split peas, I would agree: I have never soaked split peas before, but that's what Huey specified in his recipe, and that bit I retained, though I have modified the recipe in other ways. Some people always salt eggplant before using it; others don't etc. etc.! So if you are making this recipe, feel free to decide on this point for yourself!