Pea soup

Ingredients for 4 servings:

• 1.2 liters of water
• 250 g split peas, green
• 2 potatoes, fist-sized
• 1 handful of leek
• ½ carrot(s)
• 4 Mettenden
• 5 slice(s) bacon, fattier
• 3 tsp broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

“without peas” (i.e. without visible peas)

Simmer the peas and the mettenden, well covered with water, for approximately 45 minutes to 1 hour. Dice the potatoes, carrot, and leek and add them to the pot. Cook until the potatoes are tender. The peas will now be soft enough to be completely mashed with a whisk. This makes the soup creamy. Separately, fry the bacon and add it at the very end. Season with bouillon powder. Simple, but very hearty and tasty. As children, we didn’t like pea soup with unpeeled peas, as you would find visible (healthy) peas everywhere. You won’t find them in this pea soup…