Ingredients:

• 3-1/4 pounds dried split peas

• 1-1pound guanciale

• 3-1/3 cups diced carrots

• 3-1/4 medium onion, chopped

• 3-1/4 medium celery, chopped

• 6-3/4 garlic cloves, minced

• 6-3/4 bay leaves

• 1-3/4 teaspoons oregano

• 1-3/4 teaspoons parsley

• 16-2/3 cups chicken stock

• 3-1/3 cups heavy cream

• 2 oz White Truffle oil

• 2 oz Truffle peeling (any canned truffle will work)

• salt and pepper to taste

Directions:

In a pot, layer the first nine ingredients in order listed (do not stir). Cover with water and cook on low heat for 2-3 hours or until vegetables are tender. Stir in cream and blend. Add Truffle and blend until smooth