Cold and rainy autumn days mean that we want rich, hot dinners. The first thing that comes to mind is broth, which I love. Unfortunately, my family says that we can't eat it seven days a week, so I have to be creative and cook different soups. Today I made homemade pea soup. Thick, aromatic soup with lots of vegetables and of course smoked bacon has been prepared in my home for many years using the same recipe. Some time ago you had to soak peas during the night, so you won't have to spend hours cooking the soup later. Today I buy peas that don't require soaking, which reduces the cooking time.

Ingredients:
500g of smoked bacon
350g of deshelled peas
2 carrots
2 parsley roots
a piece of celery root
a piece of leek
5 potatoes
2 onions
1 clove of garlic
1 tablespoon of butter
2 bay leaves
4 allspices
4 pepper seeds
2 tablespoons of dried marjoram
salt and pepper

Put the smoked bacon, peas, allspices, bay leaves, pepper seeds and peeled onion into a pot. Add two litres of water and boil for one hour. Spice it up with salt before you finish boiling. Peel the carrots, parsley roots and celery root and grate them. Slice the leek. Peel the potatoes and cube them. Add all the vegetables to the boiling soup. Boil for 20 minutes. Peel the second onion and dice it. Crush the garlic. Fry the onion and garlic in butter until they are golden. Take the bacon out from the soup and cube it. Add the bacon, onion, garlic and marjoram to the soup. Spice it up with salt and pepper. Serve hot.

Enjoy your meal!

Try also:
Stuffed cabbage soup – yummy one-pot soup.
Warming horseradish soup
In defiance of viruses – creamy garlic soup