Pea Soup (using dried peas)

[but I would also use a bacon bone or bacon pieces if you can]
1/2 – 1/3 cup of dried peas
1 litre water
1 large onion
1 small carrot
A small piece of turnip
1 tablespoon of cooking oil
A bouquet garni
1/2 cup of milk
Bacon – bone if possible
Wash the peas and soak overnight in the water. Fry the cut-up vegetables lightly in the melted dripping. Add the peas, the water in which they were soaked, seasoning and bouquet garni [and bacon bone or pieces] and simmer gently for 1.5 – 2 hours, until the vegetables are reduced to a pulp. Remove the bouquet garni, add the milk, re-heat and serve. If desired, the soup can be sieved before the milk is added.

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