Pea Soup

Soak the peas for several hours, or use hot water to speed up the process, leaving them for 2 hours. Pour 2.5 liters of water over the peas and bring to a boil over high heat. Skim off the foam, reduce heat to moderate, and cook until the peas are fully tender, stirring occasionally to prevent them from sticking to the bottom of the pot.

Dice the onion finely and the potatoes into medium cubes.

Add the diced onion and potatoes to the pot with the peas. Cook for 15-20 minutes until the vegetables are tender.

Strain the soup through a fine-mesh sieve. Blend the separated solids until smooth. Combine the purée with the strained broth, adjust to the desired consistency, season with salt to taste, and heat through.

Dice the smoked meat and lightly fry in a pan. Dice the carrots finely and blanch them together with the green peas in lightly salted boiling water. Drain the vegetables in a colander. These ingredients can be added directly to the pot with the puréed soup and stirred in.

To serve, pour the puréed soup into bowls, add the fried meat, blanched vegetables, fresh chopped herbs, and freshly ground pepper.