Recipe from around 1800, “for inexpensive and nutritious food for the poor population” (according to a handwritten recipe).
Soak yellow shelled peas for a couple of hours and then put in water with bundle of herbs, onion and salt and make leisurely for 1 1/2 hours.
Pearl barley in soup do likewise leisurely, but 3 hours.
Once the peas are cooked, pass them through a sieve and bring them to the necessary consistency with their own liquid, perhaps adding a little soup.
In the meantime, cut peeled potatoes into small cubes and cook in salted water until not too soft, dice and roast smoked bacon.
Season the strained soup, add the rolled barley, potatoes and bacon, bring to the boil again and serve on plates.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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