Pea Soup with Foie Gras
['2 cups dried whole yellow peas', '1 medium onion, chopped', '1 medium carrot, cut into 1/3" dice', '1 celery stalk, cut into 1/3" dice', '4 ounces slab bacon, cut into 1/3" dice', 'Kosher salt and freshly ground black pepper', '3 ounces raw duck or goose foie gras, cleaned, cut into 3/4" cubes (optional)', 'Olive oil', 'Ingredient info: Foie gras can be found at specialty foods stores and dartagnan.com.']
Place peas in a large pot; add cold water to cover by 2". Let soak overnight.
Drain peas; return to pot. Add onion, carrot, celery, and bacon. Add water to cover ingredients by 2". Bring to a boil over medium-low heat, stirring often. Continue cooking at a very low simmer, stirring every 15 minutes and occasionally skimming foam from the surface, until peas are almost tender, 2-3 hours (time will vary depending on age of peas). Season with salt. Simmer until peas are very tender, 15-45 minutes longer. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and chill. Return to a simmer before continuing.
Season foie gras cubes, if using, with salt; divide among warmed bowls. Ladle hot soup over cubes and let stand until foie gras is warmed through, about 2 minutes. Drizzle with oil; sprinkle with pepper.
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