Ingredients

• 300g dried green split peas, soaked overnight in cold water (1 1/3 cups)
• 25g butter (2 TBS)
• 4 rashers/slices streaky bacon, diced
• 1 medium onion, peeled and roughly chopped
• 1 medium carrot, peeled and roughly chopped
• 2 sticks celery, trimmed and roughly chopped
• 1 1/2 litres of ham or chicken stock (6 cups)
• 1 bay leaf, broken (optional and my inclusion)
• 1/2 tsp summer savoury (optional and my inclusion)
• salt and black pepper to taste
• a handful of chopped fresh flat leaf parsley
• 4 rashers/strips of streaky bacon, grilled until crisp and snipped

Directions

• Drain the peas in a colander and rinse.  Heat the butter in a large saucepan over medium heat.  When it begins to foam add the bacon and onion.  Cook over moderate heat, stirring occasionally, until the onion has softened and the bacon has begun to release it's fat. Add the carrot and celery.  Continue to cook for a further 5 minutes or so until golden.
• Add the peas and the stock, along with the bay leaf and savoury, if using.  Bring to the boil, stirring.  Boil rapidly for about ten minutes, stirring occasionally.  Reduce to low, cover and then cook for about a hour, until the peas are very tender. Remove the bay leaf and discard.
• Cool the soup slightly and then puree half of the soup in a blender or food processor until smooth, or use an immersion blender.  Return to the saucepan and reheat.  Taste and adjust seasoning with salt and black pepper.
• Ladle the hot soup into heated bowls, garnishing with parley and bacon.  Serve immediately. Crusty rolls or crackers (my preference) are lovely with this.

Photos