Split Pea Soup

The chemistry in cooking is always fascinating. While it seems odd, adding oatmeal in the mix makes for a luscious, unctuous, creamy soup, unlike the grainy pea soups I've had. While perfectly good made fresh, like stew, the flavours really come out when re-heated on the second day.

2 slices of thick bacon (approx 20g) (or use the cooking water from boiling a ham or the braising liquid from pork steak stew, maybe with a little ham fat)
2 onions (12oz/340gr), chopped
Maximum 3 tsps. of salt (to taste, depends on broth or hock)
1 tsp of sugar
½ tsp of pepper
12 cups (3.5 quarts) cold water
2 cups of yellow split peas
4 oz (about 1 generous cup or 114g) of quick cook oats
Optional: 1 sprig thyme, 1 bay leaf and/or 1 large carrot

1. Cut the bacon into lardons.
2. Together, combine the lardons and the onion in a soup pot and cook, rendering the fat at medium heat, for about ten minutes.
3. Season with the salt, sugar, and pepper, then add the cold water and the peas.
4. If using, also add the aromatic(s) and/or the carrot.
5. Bring to a boil and then simmer until the peas become quite soft, about an hour.
6. Stir in the oatmeal and simmer for another twenty minutes.