Split pea cream soup with ham (lactose free)

Ingredients

• 500 ml Water
• 70 g Cream, heavy, lactose free
• 130 g Yellow split peas, dried
• 100 g Ham, fully cooked, diced
• 70 g Bacon, diced
• 1/2 pcs Celery stick, chopped
• 1 pcs Potato, small, peeled and diced
• 1/2 pcs Onion, chopped
• 1 pcs Bay leaf, dried
• 3/4 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. In a soup kettle, cook bacon over medium heat until crisp.
2. Using a slotted spoon, move bacon to paper towels; drain, reserving drippings.
3. Add onion and celery to drippings and sauté until vegetables are tender; drain.
4. Add the peas, water, potatoes, ham, salt, bay leaf, and pepper. Bring to a boil.
5. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.
6. Place aside to cool slightly and process in small batches in a blender until smooth.
7. Return to soup kettle; stir in cream.
8. Heat through and serve in bowls; garnish with reserved bacon.