Preparation:
Cook bacon in 5-quart pot over medium heat until crisp. Remove bacon and set aside; drain half of bacon fat. In remaining fat, saute potatoes, celery, onion, and leek 3 to 4 minutes or until onion is transparent.
Add peas, chicken broth, water, beef bouillon cube, salt, thyme, and pepper. Reduce heat, cover and simmer 2 1/2 hours. Drain vegetables, reserving cooking liquid.
Assemble and attach fruit/vegetable strainer. Turn to speed 4 and strain vegetables. Combine strained mixture with reserved liquid and return to pot. Stir in horseradish and heat through. Serve hot with reserved bacon. |
