Creamy yellow pea soup with bacon and croutons

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1. Soak the peas

   2 hr

   Rinse the peas and soak them in cold water for 2 hours.

2. Cook the soup

   50 min

   Drain the peas and add 1.5 l water. Peel and cut the potatoes and carrot into pieces, then add them along with half the onion. Cook for 45–50 minutes, until the peas break down. Skim off any foam.

3. Blend until smooth

   5 min

   Blend the soup until smooth. Add the pressed garlic and marjoram, season with salt and pepper, and simmer for another 5 minutes.

4. Prepare the bacon and croutons

   8 min

   Dice the bacon and cook it in a dry skillet until crisp. Remove the bacon. Cut the bread into cubes and thinly slice the remaining onion into rings, then fry both in the rendered bacon fat. Serve the soup topped with the bacon, croutons, and onion.

Tip: Toast the croutons in the rendered bacon fat for crisp, flavorful results without any additional oil.

This recipe was translated from the Slovak original: Krémová hrachová polievka so slaninou a krutónmi