Split pea and bacon soup with whole wheat toast

Rinse the 160 g of split peas under cold water in a colander or right in the saucepan, then drain them. If you soaked them overnight, even better, but it's not a must for split peas.

Peel the carrot (150 g) and the onion, then slice the carrot into thin rounds and cut the onion into small dice.

In the saucepan, heat the olive oil over medium heat and brown the 150 g of smoked diced bacon for 3 minutes. Scoop half the bacon into a bowl for serving.

Add the onion and carrot to the saucepan with the rest of the bacon. Sauté them for 5 minutes over medium heat, stirring.

Add the split peas and 1 l of water, bring to a boil, then turn down to low with the lid ajar. Cook for 40 minutes, stirring now and then, until the peas mash easily.

While it cooks, butter the 4 slices of whole wheat bread with the 20 g of butter. Toast them for 5 minutes in the oven at 200 °C or in the toaster.

Off the heat, roughly blend the soup, or mash it with a potato masher to keep some texture. Add a little hot water if it's too thick.

Season with salt and pepper as you taste, because the bacon is already salty. Serve in two shallow bowls, sprinkle with the bacon you set aside and serve with the toast.