FRIJE

Instructions

• 1.   Rinse the split peas, then cook them in a large pot of boiling salted water for 35 minutes. Reserve the cooking water.
• 2.   Peel and chop the garlic. Peel the onion and stud it with cloves. Peel the carrots and slice them. Wash the cabbage leaves, remove the tough central part, then cut them into quarters.
• 3.   Cut the bacon into large cubes. In a large pot, sauté the garlic in olive oil, add the carrots, cabbage leaves, and half of the bacon. Cook until golden brown for 10 minutes.
• 4.   Then add the split peas with the cooking water, the onion studded with cloves, the bay leaf, and simmer for 40 minutes. Add a little water if needed.
• 5.   Just before serving, fry the remaining bacon in a dry skillet. Pour the soup into four bowls and sprinkle the bacon on top. Adjust seasoning with salt and freshly ground pepper if needed.

Nutritional information *

Reference

• www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Soupe-paysanne-au-chou-et-pois-casses-4185219