Pea Soup

Rinse the dried peas and gently roll them in 2 liters of water for about 1/2 hour. In butter fat, sauté the finely chopped shallot until soft. Add the peeled and diced potatoes, the carrots cut into wheels and the finely chopped leek and steam.

Once the vegetables begin to take color, add to the peas form. Add the onion peppered with cloves and bay leaves, the clove of garlic and the 4 portions of bacon and cook gently for another 1/2 hour.

Brown the fine strips of bacon in a little butter. In the same dripping, toast the bread cubes. Before serving, add bacon strips and white bread cubes over the soup.

Our tip: Use bacon with a fine, smoky note!

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