2 c. split peas (1 sm. pkg.)
2 slices bacon, diced
1/2 c. chopped celery with leaves
1/2 c. chopped onion
1/2 c. chopped carrots
3 (10 3/4 oz.) cans chicken broth
1 (10 oz.) pkg. frozen chopped spinach leaves, thawed and drained
1/2 tsp. dried thyme or marjoram leaves
1/4 tsp. black pepper
2 tbsp. white wine

GARNISHES:

Finely chopped scallions
Crisp crumbled bacon
Croutons
Coriander

Rinse the peas. Soak for about 1 hour in warm water. Meanwhile, saute bacon, celery, onion and carrots until mixture is soft. Bring broth to a boil. Add drained peas (save water for thinning, if needed) and sauteed vegetables.

Simmer, covered, for about 1 1/4 hours or until peas are tender. Stir in spinach and thyme. Puree soup in food mill or in blender. Repeat and thin, if needed. Season with black pepper and wine. Serve with garnishes of your choice.