Mariette's Pea & Ham Soup

The original recipe was my partner's Mom's recipe, but I have changed it so much that I think I can call it mine now. The original recipe is great though, and delicious! 

INGREDIENTS

1 packet (500g) dried peas (split peas)

1 pack of bacon rashers, room temperature, cut into slices

2 onions, chopped

Celery, cut into pieces

*Grated / chopped carrots (optional) & crushed garlic

Butter 

Salt & Pepper to taste

Cream

METHOD

1. Wash peas and leave to soak in a large pot for about 2 hours * (not really necessary, see notes). I prefer the soak method. 

2. Chop onions and celery and bacon, and fry in a little bit of butter until soft. Add to drained peas

3. Cover with enough water. Stir through. Simmer slowly, covered with a lid, until peas are soft (about 2 hours if not soaked). * See notes - about 40 minutes with soaked peas. Stir occasionally. 

4. Allow to cool a bit, then liquidize. Add salt & pepper to taste.

5. Serve with croutons and some cream swirled over, and some crusty bread on the side. 

NOTES:

• It is not strictly necessary to soak the peas beforehand, if you don't the cooking time will be longer (about 2 hours). 
• If you soak the peas, the cooking time will be shorter, about 40 minutes. But it will be softer and creamier and more digestible and will also lessen the uhm, "gas effect" afterwards ;-) 
• You can also add chopped or grated carrot and crushed garlic with the fried onions and bacon and celery for even more flavour