Pea Soup with Croutons

Ingredients

3 slices bacon

1 onion

2 carrots

smoked pork (shoulder)

1.5 cups peas

4 bay leaves

salt to taste

4 potatoes

whole grain bread

Boil 2 liters of water in a kettle. Melt the bacon in a large, thick-bottomed saucepan or cauldron. Fry the finely chopped onion in the rendered fat until translucent, add the carrots, and fry for another 1-2 minutes.

Add the ham, peas, boiling water, salt, and bay leaf to the saucepan. Bring to a boil and simmer over low heat for about 30 minutes. Add the potatoes and cook until tender. Remove the smoked pork from the soup, trim the meat from the bone, and return it to the pot. Discard the bay leaf. Serve with croutons.

Croutons: Cut the whole-grain bread into cubes, place on a baking sheet, and toast in the oven at 150°C (300°F) for about 20 minutes, until crispy. Stir once or twice to ensure even browning.

Enjoy!