Smoky Bacon and Thyme Split Pea Soup

Rinse 450 g of dried green split peas thoroughly under cold running water in a fine-mesh colander, picking out and discarding any discolored legumes or field debris.

Place 200 g of diced bacon lardons into a cold 6-liter Dutch oven, set the burner to medium heat at 170°C (338°F), and render the fat for 8 minutes until crisp and golden brown.

Using a slotted spoon, transfer approximately half of the crisp bacon lardons to a paper towel-lined plate to reserve for garnish, keeping all rendered bacon fat and the remaining bacon in the pot.

Add the diced onion, sliced carrots, and diced celery to the Dutch oven, sautéing in the bacon fat over medium heat at 150°C (302°F) for 7 minutes until the vegetables soften and the onions turn translucent.

Add 4 minced garlic cloves to the softened vegetables and stir constantly over medium heat at 150°C (302°F) for 60 seconds until fragrant.

Pour 1500 ml of low-sodium chicken broth and 500 ml of water into the Dutch oven, then stir in the drained split peas, the tied fresh thyme bundle, and 2 dried bay leaves, bringing the soup to a rolling boil over high heat at 100°C (212°F).

Reduce heat to low, cover the Dutch oven partially with the lid, and simmer gently at 92°C (198°F) for 60 minutes, stirring every 10 minutes, until the split peas disintegrate completely into a rich, creamy purée.

Remove the pot from heat and use kitchen tongs to extract and discard the spent thyme bundle and dried bay leaves.

Stir in 15 ml of apple cider vinegar, 4 g of fine sea salt, and 2 g of freshly cracked black pepper with the wooden spoon, tasting and adjusting seasoning as needed.

Ladle 375 g of hot soup into each warmed bowl, scatter the reserved crisp bacon lardons across the top, and serve immediately.