Pea soup according to grandma's recipe

To cook the pea soup recipe, first soak the green shelled peas in water for at least 12 hours or overnight. This is a step that should not be skipped, as it makes the peas nice and soft and gives the soup its characteristic creamy texture.

Peel and dice the onion, potato, carrots and celery. Cut the pancetta into small cubes. Grandma always said that using pancetta adds a deeper dimension to the flavor.

Fry the pancetta in a large pan. When the bacon is crispy, add the onion and fry until translucent.

Once the onion is translucent, add the potato, carrots and celery and sauté for about 5 minutes.

Add the soaked peas and pour in the water. Add the bay leaves, salt, pepper and marjoram.

Bring everything to the boil and then reduce the heat. Cover the soup and simmer for about an hour. Grandma always emphasized that slow simmering is the key to developing the flavours.

After about an hour, the pea soup should have reached the desired consistency. If it is too thick, add a little water. Remove the bay leaves before serving.