Creamy Pea Soup

Directions

1. 1
   Rinse peas in cold water; set aside.
2. 2
   In a 6-quart Dutch oven, cook bacon; drain and dice.
3. 3
   In bacon fat, cook celery and onion until clear.
4. 4
   Add peas, water and everything but cream.
5. 5
   Bring to boil; reduce heat to low.
6. 6
   Cover; simmer for 1 to 1 1/2 hours, until peas are tender.
7. 7
   Stir.
8. 8
   Take out bay leaf.
9. 9
   Fill blender 3/4 full; blend until pureed.
10. 10
    Pour into large bowl; continue until done.
11. 11
    Return to same Dutch oven.
12. 12
    Add cream; cook until hot, 10 to 15 minutes.
13. 13
    Stir.
14. 14
    Serve with crumbled bacon and parsley on top.
15. 15
    Serves 12.