Split Pea Soup - Published

http://www.vintagerecipes.net/books/twentyfive_cent_dinners/oatmeal_and_peas.php

1 - This is surprisingly good! The oatmeal makes lends and unctuous texture that is quite pleasing. I could try it, next time, with some Frenchifying flavours like bay and/or thyme, maybe some carrot? I thought of adding stock instead of just water, but frankly, I don't think it needs it.
2 - I've made this a couple of times now, and it is quite lovely. The herbs I think are optional, which means I can play with what flavours I may or may not want in the soup.

2 slices of thick bacon
2 onions, chopped
3 tsps of salt (to taste)
1 tsp of sugar
1/2 tsp of pepper
12 cups cold water
2 cups of yellow split peas
4 oz (1 cup) of oatmeal
Optional: 1 sprig thyme, 1 bay leaf and/or 1 large carrot

1. Cut the pork 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.
6. Stir in the oatmeal and simmer for another twenty minutes.