Split pea soup with bacon and croutons

The night before, put the 160 g of dried split peas in a big bowl of cold water and let them soak overnight. On the day, drain and rinse them.

Peel the 2 carrots and cut them into small dice. Peel the onion and slice it, then crush the garlic clove.

In the saucepan, heat the olive oil over medium heat and sauté the onion, carrots and garlic for 5 min, stirring, without browning.

Add the drained peas and 1 l of cold water to the saucepan, then bring to a boil. Skim off the foam, turn down to low, half cover and cook for 40 min until the peas mash easily. Don't salt yet.

Cut the 4 slices of bread into cubes. Melt the butter in the skillet over medium heat and brown the cubes for 4 min, stirring, then put them on the plate.

In the same skillet, cook the 120 g of diced bacon over medium-high heat for 5 min, until golden. Keep it in the skillet or on the plate, no need to drain it too hard.

Blend the soup right in the saucepan until smooth. Taste, then season with salt and pepper to your liking.

Divide the soup between 2 shallow bowls, then add the bacon and croutons. Serve right away.