1)  Bacon Stock: In a deep pot over medium heat, add bacon and cook, stirring frequently, until fat is evenly rendered and bacon is opaque; about three minutes.  Add onions and garlic and sweat, stir as needed to mix, and cook evenly until onions are transparent, another three minutes or so.  Add water, bay leaves, thyme, and peppercorns and bring to a boil.  Reduce heat and simmer for 10 to 15 minutes.

2) Remove pot from heat and strain bacon stock into a bowl, reserving solids.  Add stock back to the pot and return to medium heat.  Add chicken stock and bring to a low boil.  Add split peas and reduce heat to a low simmer, stirring occasionally to ensure peas do not settle and stick to the bottom.  Cook for 20 – 30 minutes, until peas are soft and crush easily between your fingertips.

3) Preheat oven to 350°F (145°C).  While the peas cook, take stock solids and spread them onto a parchment-lined baking sheet.   Remove bay leaf, thyme sprigs if used and most of the peppercorns then place remaining ingredients, onions & bacon, and toast them in the oven for 6 to 10 minutes until firm and lightly toasted.  Remove from oven and reserve.

4)  When split peas are easily mash-able, blend lightly with an immersion blender being sure you leave enough chunky bits so that it still has that classic green pea soup look.  Stir in roasted bacon and onions and return to the heat if needed.