6 strips bacon, crumbled
3 Tbsp Olive Gourmet Herbs de Provence EVOO
1/2 of small sweet onion, chopped finely
1 small to med sweet potato, cut into 1″ chunks and parboiled
1 lb dried split peas, soaked for several hours or overnight
1 C. milk
1 C. chicken broth (or more, to your preference)
salt & pepper to taste
croutons for garnish
Fry bacon and onion. Drain, reserving about a tablespoon of the bacon drippings.
Place drained and rinsed peas into large soup pot and add about 4 c. water.
Cook peas until tender. Remove about half the peas and mash. Return to the pot.
Add milk and chicken stock until desired consistency. Add bacon/onion mixture, EVOO and the sweet potatoes.
Simmer several minutes, stirring frequently.
Serve with croutons sprinkled on top.