Split pea soup with bacon and whole wheat bread

Peel the onion and carrots. Cut the onion into small dice and the carrots into small cubes.

Rinse the 160 g of split peas under cold water in a colander or in the saucepan, then drain them. They should have soaked overnight beforehand.

In the saucepan, heat 1 tbsp of olive oil over medium heat. Add the 150 g of diced bacon and brown it for 4 min, then scoop half of it into a bowl for the topping.

In the saucepan with the rest of the bacon, add the onion and all the carrots. Sauté for 5 min over medium heat, stirring with the wooden spoon.

Add the split peas, 1 tsp of dried thyme and 1 l of water. Bring to a boil, then turn down to low, cover and simmer for 40 min, stirring now and then. Don't drain them: the broth is what makes the soup.

During the last 10 minutes of simmering, toast the 4 slices of whole wheat bread in the toaster or under the oven broiler, 2 min per side.

Take the saucepan off the heat. Blend with the immersion blender until you get the texture you want, leaving a few chunks if you like it rustic. Add a little hot water if it's too thick.

Taste, then adjust with salt and pepper. The bacon is already salty, so go easy on the salt.

Divide the soup between two shallow bowls. Sprinkle each one with half the bacon you set aside and serve with the toasted bread.