Hernesupp (pea soup)

Instructions

1. Rinse the split peas under cold water, then soak them for 1 hour in water.
2. Drain them and place in a saucepan with 1 litre of water and the bay leaf.
3. Bring to the boil, skim, then simmer gently for 45 minutes, stirring from time to time.
4. Meanwhile, fry the bacon in the oil for 5 minutes, then add the onion, leek and carrots and sweat for 8 minutes.
5. Add this mixture to the soup and continue cooking for 30 minutes, until the peas are tender and the soup has thickened.
6. Remove the bay leaf, season with salt and pepper, and add the marjoram if using.
7. Let it rest for 5 minutes before serving hot.