Rumford Pea Soup Recipe
Number of servings - 6-8
Yellow split peas - 7 oz (soaked in water overnight and washed)
Water - 8 cups
Pearl barley - 3 tbsp (soaked in water 3 hours and washed)
Carrot - 1 pc. (peeled and sliced)
Celery root - 1 pc. (peeled and sliced)
Leek - 1 pc. (finely chopped)
Potatoes - 2 pcs. (peeled and finely diced)
Smoked bacon - 4 oz
Onions - 1 pc.
Olive oil - 1 tsp
Salt and ground black pepper to taste
Put soaked peas and pearl barley to saucepan and fill with cold water. Bring to boil and simmer 40-50 minutes.
Add vegetables and simmer for 10-15 minutes. Salt and pepper to taste.
Heat olive oil in a pan, saute onions and bacon. Add to soup and simmer 5-7 minutes.
Pour cooked soup in bowls and garnish with smoked bacon.
Ready in: 75 minutes.