Updated December 12, 2013
This recipe is brought to you from the cold days of the former Soviet Union. Back in those cold days my grandmother use to prepare this soup in her tiny log house. Us kids would then eat it warm, while looking out the window to a chilly winter. She made the soup because the vegetable supply at those times was short, while the peas were more available, and it always turned out very delicious.
Nowadays, split pea soup is once again becoming popular. There's even a restaurant, once aired on Food Network, that only serves pea soup and does very well in business.
P.S. You can skip on chicken or replace it with bacon crisps instead.
Best served hot, can be refrigerated for