15 g butter 50 g streaky bacon; rinded and chopped 1 medium onion; chopped 1 medium carrot; diced 1 stick celery; chopped 450 g split dried peas 2.3 litres ham stock; or chicken stock 4 tablespoons natural yogurt fried or grilled streaky bacon; pieces for garnish
Melt the butter, add the bacon, onion, carrot and celery.
Cook for 5-10 minutes until the vegetables have begun to soften.
Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked.
Add the yogurt and reheat gently without boiling.
Serve garnished with bacon pieces (and croutons if you like).