Soak the peas in cold water for one night.
Remove the skin from the onion and chop finely. Prepare the vegetables and the potatoes (e.g. peel, remove woody parts and dirt) and cut them into small cubes.
Fry the bacon cubes in their own fat in a large frying pan until slightly crispy. Add the vegetables and potatoes, cook briefly and extinguish with white wine.
Add the peas, fill up with water and add the spices. Cook the soup quietly with the lid on for about 1 1/2 hours.
In the meantime, cut the bread into small cubes and toast them in the hot butter until golden brown. Sprinkle over the dressed soup.
Our tip: Use bacon with a fine, smoky note!
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