Ingredients:
55g (2 oz) split peas
240g (8 oz) streaky bacon
knob of butter
1.2l boiling water
1 white cabbage
1 large onion, diced
1 large carrot, diced
2 celery sticks, diced
sea salt and freshly-ground black pepper, to taste
grated hard cheese (optional)
slices of bread to toast (optional)
Method:
Wash the split peas, place in a bowl, cover with water and set aside to soak over night.
The next day, when ready to cook, remove the rind from the bacon and cut the meat into small pieces. Fry these gently in a small saucepan with a little butter. Once the bacon starts to render its fat add the onion, carrot and celery. Cook in the bacon fat for 5 minutes.
Now add the finely-chopped cabbage and the soaked split peas (drained). Season to taste with salt and black pepper then pour over the boiling water. Bring to a boil, reduce to a simmer and cook, covered, for 2 hours.
Adjust the seasonings to taste and serve.
To make the presentation neater, ladle the soup over toasted bread slices and finish with some grated cheese.
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