Soak the peas overnight. Drain the peas and put them into a pan with chopped vegetables, the bacon bone, a little salt, pepper and fresh water. Bring to the boil, cover and simmer for about 2 hours until the peas are soft. Take out the bacon bone. Put the liquid and vegetables through a sieve or blend in a liquidizer until smooth. Reheat and add more seasoning if necessary. This soup is good with a garnish of crumbled crisp bacon, or fried bread cubes.
© 1978 Mary Norwak estate. All rights reserved.