Steps: |
| -Heat a Dutch oven to medium-high. Place the bacon pieces in the pot and turn the heat down to medium-low. |
| -Slowly render the fat off the bacon a build up fonds (brown bits) in the pan for more flavor. |
| -After approximately 20 minutes, when the bacon is browned, add the onion. Saute for a minute and then add the garlic. |
| -Add the carrot and celery and saute an additional 3 minutes. |
| -Deglaze the pan with the malt vinegar, stirring to release the bacon fonds. |
| -Add the peas, stock, tomatoes and garni. Continue cooking, covered, over medium-low for 2 hours. |
| -Add half the amount of seasoning at the beginning and taste for the remaining at the end of two hours. |
| -Add parsley and serve. |
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