Filled with gratitude...and good soup

'Tis the season to count our blessings, right?! And this Thanksgiving I am so thankful for my friends. I grew up in the military. I don't know if it was all the moving, but I don't really have friends from childhood. I am not a great correspondent and my friendships tend to blend into the background until, years later, I live with the regret of letting it happen. 4 years ago my husband and I moved away from all family and friends...into the great world of Denver Colorado. I was bored out of my mind, stuck at home with a baby and no friends. Slowly I began making friends and now, years later can not imagine life without them. My friends are the kind of gals that you count down the hours to hang out with them and just go to dinner. They are the kinds of friends who will bring you over a tub of sour cream when you are out and stuck at home with a bunch of kids. My friends are the kind of gals that support me in my strange endeavors and act like I am the best darn teacher, baker, friend, homemaker, etc. they ever did see. When I am having a bad day they show up with a double cheeseburger and a very large diet coke. Does anyone else out there agree that a diet coke can cure the worst day ever? My friends are the kind of friends that even in a new state, they are so excited for each and every small success in my life. I am not an emotional gal, but just writing this is making me a little weepy. Where am I going with this post? Well, I had two of these friends over for dinner on Sunday and served them this soup. Both are begging for this recipe so here goes...



Split Pea Soup
Source: my mother- Jenise Keith - she has served this with Christmas dinner the last couple years and let me tell you...even if you don't like peas you will LOVE this soup!!



1 package bacon

1 16 oz. bag split peas

2 celery stalks

1 large onion

8 cups water

2 potatoes, peeled and cubed

2 tsp. salt

1/4 tsp. pepper

3 beef bouillon cubes

1 bay leaf

1 cup cream



Cook bacon. Take out of pan and set aside. Cook onion and celery in bacon fat. Move onion and celery to saucepan once tender. Add rest of ingredients in sauce pan except for the cream and bacon. Simmer for 45 minutes. Remove the bay leaf and blend in blender till smooth and creamy. I have a small blender and have to blend mine in three parts. After blended return to pot and stir in cream. Garnish with chopped bacon. DELISH!!!