Summary

Ingredients

• 250 g peas (split peas), half reen
• 1 carrot (s)
• 1 onion (s)
• 250 g bacon (pork belly), finely diced
• 1 clove garlic
• parsley
• 1 liter chicken broth or vegetable broth
• 50 g butter

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Instructions

1. Finely dice the pork belly, onion and carrot. Melt the butter, add everything and sauté briefly. Add the garlic clove. Pour half of the broth up. Add the peas. Simmer for an hour and a half, stirring again and again, and add more stock as needed. The creamy consistency takes approx. 45 minutes of cooking. At the end fold in a lot of finely chopped parsley and bring to the boil again.
2. Possibly serve with wiener sausages.