Smoky Split Pea Soup

​Chop the onion. Cut the carrots and celery into small pieces. Finely chop the garlic.

Slice the bacon crosswise into ½-inch wide pieces.

In a large pot, cook the bacon over medium heat, stirring occasionally, until crisp, 5 to 6 minutes. Use tongs to lift the bacon onto a paper towel lined plate. Add the onion to the pot and cook, stirring often, until softened, 4 to 5 minutes. Add the carrots and celery and cook, stirring, often, until tender and beginning to caramelize, 7 to 8 minutes. Stir in the garlic for 30 seconds.

Add the split peas and 8 cups of water. Stir in the thyme and bay leaf. Let come to a boil. Reduce the heat to medium-low, partially cover with a lid, and simmer until the split peas are tender and falling apart, about 1 hour 30 minutes. Stir in the salt and pepper. Remove and discard the bay leaf.

Using a handheld blender or a regular blender, puree the soup until smooth. Add more water if it’s too thick. Serve topped with the bacon, thyme, and paprika.