6 slices bacon
1 onion, peeled and diced
2 carrots, pared and diced
1/4 tsp oregano
1/2 tsp chervil
1 clove
1 bay leaf
1 cup yellow split peas
5 cups hot chicken stock
Salt and pepper
Place bacon into saucepan and cook for 2 minutes. Add onion. Cover and cook for 2 minutes over medium heat. Add carrots and all spices. Cover and cook 2 minutes. Add split peas and pour in chicken stock. Bring to a boil. Continue cooking, partly covered, for 1 1/2 hours over low heat. Serves 4.
Provided by Elizabeth Molson from the Our Favourite Recipes Cookbook, St. John's Lutheran Church, Petawawa.“
