Place bacon in a large pot and cook over medium heat until crisp. Stir in onion, leek, carrot and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken stock. Stir in split peas, bay leaves and rosemary. Bring to the boil. Reduce heat to low; cover and simmer until peas are cooked, about 1 hour, stirring occasionally.
Lovely soup and easy to make . Changed a couple of things. Gave it a whiz in the blender ( after removing the bay leaves !) AND kept the crispy bacon out and added it to the bowl when ready to serve. - 15 Apr 2012