Pea Soup With Bacon Recipe

1/2 point dried green split peas
4 pints water in which bacon has been boiled, or a few bacon bones added to plain water
1 large onion
1 large carrot
1 outside stalks celery level tblsp flour pepper
salt if required; ham or bacon water will be salty
2 tblsp dried mint., or 1/2 tblsp chopped fresh mint

• Soak the peas overnight.
• Strain and put into pan with water; bring to the boil.
• Chop vegetables, add to the stock and simmer 2 hours.
• Rub through a sieve and return all to pan, except bones if used.
• Mix flour to a smooth paste with a little stock and add to the puree; simmer 3 to 4 minutes. Season as required.
• Put dried mint or chopped mint in bottom of tureen and pour the soup over it.
• A knob of butter or margarine stirred in is an improvement.