Split Pea Soup

1 pound split green peas
1 small onion
2-3 cloves garlic
2-3 slices bacon
4-6 cups chicken stock
1 tbsp lemon juice
salt, pepper to taste

Check peas for stones, dirt, etc, and rinse. Boil in enough water to cover plus 2 inches for five minutes, let cool, and drain. Mince onions and garlic, and chop bacon into small bits. Saute until bacon gets crispy and onions and translucent. Add in the peas and stock, plus the lemon juice. (It cuts down on the “mushy pea” taste and keeps the peas from becoming total purée.) Serve with Swiss cheese and toast. Leftovers will probably need some more chicken stock or water to make it a real soup.

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