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. Liquidise thoroughly. Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croutons if you like).