Ingredients
- 200 g split peas
- 1.5 liters of water
- 1 clove of garlic
- 1 onion
- 2 cloves
- 2 carrots
- 1/2 green cabbage
- 200 g of smoked bacon
- 1 bay leaf
- 2 tablespoon(s) of olive oil
Preparation
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Rinse the split peas, then cook them in a large pot of salted boiling water for 35 minutes. Save the cooking water.
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Peel and chop the garlic. Peel the onion and prick it with the cloves. Peel the carrots and cut them into slices. Wash the cabbage leaves and remove the hard central part, then cut them into quarters.
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Cut the bacon into large cubes. In a stewpot, brown the garlic in olive oil, add the carrots, cabbage leaves and half of the bacon. Brown for 10 minutes.
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Then add the split peas with the cooking water, the onion studded with cloves, the bay leaf and cook at a low simmer for 40 minutes. Add a little water if necessary.
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When ready to serve, brown the remaining bacon in a dry pan. Pour the soup into four plates and distribute the bacon on top. If necessary, add salt and freshly ground pepper.
