Pea Soup

Method

1. Tip 90 g of dried split peas into a bowl, pick over for grit and rinse under cold water until it runs clear. Cover generously with cold water and leave to soak overnight, or at least 6 hours. Drain and rinse again before cooking.
2. Cut 40 g of smoked streaky bacon into small strips. Melt 1 tbsp of butter in a heavy saucepan over medium heat, add the bacon and fry for 4-5 minutes until the fat has run out and the edges are just golden.
3. Lower the heat, add 70 g of finely chopped onion, 50 g of diced carrot and 30 g of diced celery with a pinch of salt. Sweat gently for 8 minutes until the onion is translucent but not coloured, then stir in 1 crushed garlic clove and cook 1 minute more.