Split pea soup with smoked turkey bacon

Put the 150 g of split peas in the colander and rinse them under cold water until the water runs clear. Drain them.

Peel the carrot and cut it into small dice. Split the leek in half, wash it well between the layers, then slice it.

Heat 0.5 tbsp of olive oil in the saucepan over medium heat. Add the carrot and leek and sauté them, stirring.

Tip the rinsed split peas and the 0.5 L of chicken broth into the saucepan. Add a little water if the peas aren't covered, then bring to a boil.

Turn down to low, cover with the lid slightly ajar and simmer for 40 min, stirring now and then. The peas should be really tender and mash easily.

While it cooks, heat the skillet with no fat over medium heat. Brown the 75 g of smoked turkey bacon until it's nicely colored.

Blend the soup however you like it, smooth or with a few chunks. Add a little hot water if it's too thick, then season with salt and pepper.

Ladle the soup into two bowls. Sprinkle each bowl with half the browned turkey bacon.