Cheesy split pea soup (Juustuhernesupp)

Instructions

1. Rinse the split peas and soak them for 1 hour in cold water, then drain.
2. In a large pot, fry the bacon in the oil until golden, then add the sliced onions and let them colour for 5 minutes.
3. Add the peas, water and bay leaf. Bring to the boil, then lower the heat and simmer for 40 minutes, stirring from time to time.
4. Peel and dice the potatoes, add them to the soup and cook for another 15 minutes.
5. Remove the bay leaf and mash some of the peas lightly to thicken the soup, then season with salt and pepper.
6. Off the heat, stir in half the grated cheese and serve straight away, sprinkled with the rest of the cheese and parsley.