Split pea soup with bacon

Instructions

1. In a large stock pot heat the oil over a medium heat. Add celery, carrots, leeks and onion and cook for 10 minutes, stirring often, until softened.
2. Stir in the garlic and bacon and cook for a further minute.
3. Add the chicken stock, split peas, bay leaf, rosemary and season with pepper. Bring to a boil over high heat. Reduce heat to low and simmer, for 1 hour, uncovered until the split peas are softened and the soup has thickened. Before serving season and remove the bay leaf.