Oven-baked pea soup

Ingredients for 4 servings:

• 500 g peas, dried green
• 3 carrots
• 4 large potatoes
• 250 g bacon, diced
• 2 cubes of stock, fat
• 2 stalk(s) leeks

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

The peas should be soaked for at least 12 hours. Peel the potatoes and carrots and cut into small cubes. Cut the leek into thin strips. Brown the bacon, add the potatoes, carrots, and leek, fill with about 2 liters of water, add the stock cubes, and bring to a boil. Simmer gently for 30 minutes. In the meantime, preheat the oven to 180°C (top and bottom heat). Transfer the stew to an ovenproof dish—I used my roasting pan and let it cook in the oven for 3 hours. Remove and puree. I poured the stew back into my large saucepan to avoid damaging the coating on the roasting pan.