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1
Slice the bacon into 1/2-inch chunks.
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2
Add to a large soup pot and cook over medium-high heat to render the fat and get crispy on all sides, about 8 minutes total.
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3
The more brown the better; just don't burn them.
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4
They are perfect when they are more chewy than juicy.
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5
Remove bacon chunks and set aside on a paper towel lined plate.
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6
Pour off all but 2 to 3 tablespoons of fat from the stock pot.
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7
Add the onion, carrot and celery with a pinch of salt and pepper and saute until onions are just translucent, about 6 to 8 minutes.
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8
Stir in the garlic and cumin and let cook another minute before adding the split peas and stock.
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9
Cover and bring to a boil.
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10
Reduce the heat and simmer until the peas are al dente (cooked through, but slightly firm and whole), about 20 minutes.
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11
Cool for 5 minutes.
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12
Ladle out about 3 cups of the peas and carefully blitz the remaining soup using an immersion blender or countertop blender until creamy.
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13
If using a countertop blender be sure to only fill it about 1/3 the way up and start on a slow speed, then raise to a higher speed.
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14
This method will take a bit longer due to the need to blitz in batches.
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15
Pour the soup back into the pot.
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16
Return the 3 cups of peas to the soup and stir to combine and heat through.
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17
Season with salt and pepper, to taste.
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18
To serve, ladle the soup into bowls and top with bacon, tomato and a squeeze of lime.
