How to make it
Heat oil on medium-heat in a soup pot. Cook bacon until brown. Set aside one slice of bacon for garnish.
Add celery, italian seasoning and carrots. Cook mixture for 3-4 minutes.
Stir in split peas and water. Bring mixture to a boil. Then, simmer for 45 minutes. Cool.
Transfer mixture into a blender and process until smooth.
Return mixture into the soup pot. Add chicken broth, Lee Kum Kee Premium Oyster Sauce, heavy cream and pinch of black pepper to taste.
Cook mixture until heated through. Garnish with parsley and chopped bacon.