Ingredients
(serves 6)
500 g (=1.1 lb) smoked meat
250 g (=1.2 cups) peas
200 g (=0.4 lb) roots (carrots, celery, potatoes, etc.)
½ bunch green (spring) onion
100 g (=3.5 oz) bacon pieces
salt, pepper

Directions
Soak peas in cold water for 10-12 hours. Drain.
Bring 1.5 litre water to boil, add smoked meat, bring to boil again and reduce heat.
Add peas and simmer for about one and a half hours on low heat until peas are ready.
Clean and chop green onions.
Preheat a pan, fry bacon pieces until crisp. Add chopped green onions and sauté shortly.
Add bacon pieces and green onions to the soup and mix well. Season to taste with salt and pepper. Serve hot.