FRIJE

Instructions

• 1.   Rinse your split peas and cook them for the first time in boiling water for 1 to 2 minutes after boiling. Drain them. Cut the bacon into lardons. Peel the onions, wash the leek, and cut them into cubes.
  
  In a large pot, sauté your bacon in melted butter and a little oil, then set aside on a plate. Add the vegetables and cook for 4 to 5 minutes over low heat. Add the drained split peas, mix.
  
  Add water or chicken broth, add the bouquet garni, and let simmer for 45 to 50 minutes. It is important to only add salt three-quarters of the way through cooking.
  
  Cut the bread into cubes. Melt the remaining butter with a tablespoon of oil and sauté your croutons, stirring constantly. Set aside on a paper towel.
  
  Remove the bouquet garni, blend the soup with an immersion blender, then add the heavy cream. Adjust the seasoning. Serve in a tureen with the croutons and bacon on top. Finish with a few sprigs of chervil.