1teaspoondried parsley, or handful fresh parsley, chopped
black pepper, salt, to taste
Instructions
Soak the dry yellow pea in a bowl with 1,5l cold water for at least 12 hours prior to cooking (overnight).
Drain, rinse and cook the yellow pea in stock in a large stockpot on medium-high heat until soft. This should take about 30 mins.
Peel and dice the carrots, add them to the soup and cook for 10 mins.
In the meantime, peel and chop the onion and cloves of garlic.
Add the pancetta (diced bacon) to a frying pan, set on medium-high heat. Fry until browned from all sides. Add the onion and garlic and fry until soft and glossy.
Add plain flour into the frying pan and toss until everything is covered in the flour. Fry for a minute and take off the heat.
Add the mixture from the frying pan to the soup, bring to boil. The soup should become thicker. Cook for 5 mins. Stir the soup occasionally from the bottom of the stockpot, making sure nothing sticks on there.
Add frozen garden pea to the soup. Season with herbs. Cook for 2 mins. Taste, add a pinch of black pepper and salt if needed.
Serve hot with bread croutons or toasted bread/baguette.