Ingredients

• 2 slices maple bacon
• 2 bay leaves
• 1 medium maui onion (Chopped)
• 1 medium carrot (Chopped)
• 1 serrano pepper (Chopped)
• 1 tablespoon garlic (Chopped)
• 1 tablespoon winter savory (Chopped)
• 1 tablespoon thyme (Chopped)
• 1 tablespoon oregano (Chopped)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon white pepper
• 1 lb Portuguese chourico (Smoked, Sliced)
• 1/2 cup white wine (Portuguese, Vinho Verde)
• 5 cups ham stock
• 1 lb yellow split peas
• 3 tablespoons cilantro (chopped)
• 3 tablespoons chives (chopped)
• 1/2 cup creme fraiche

Instructions

1. In a 5-quart Dutch Oven cook bacon crisp. Remove bacon and chop into bits. Reserve 2-tablespoons bacon grease.

2. Add bay leaves, onion, carrot and Serrano pepper. Saute 3-4 minutes or until vegetables are tender.

3. Add garlic, fresh herbs, salt, celery salt, pepper, Linguica Smoked Sausage and sauté 1-2 minutes.

4. Add Portuguese Wine (Vinho Verde) and reduce by one-half.

5. Add ham stock, yellow split peas and bacon bits. Bring soup to a full boil and reduce to a simmer for 1-hour or until peas are done.

6. The last 5-mimutes add chopped cilantro, chives and stir in crème fraiche.

7. Remove the soup from stove and discard bay leaves. Puree with a hand blender or a food processor. Season soup with sea salt and white pepper to taste.

8. Garnish soup with fresh chopped chives.