dry green peas
marjoram, salt, pepper
Soak the peas in cold water overnight. Rinse a few times the next day. Cook them in the broth. Add water during cooking as needed. Leave unseasoned for now.
Prepare the bacon on the stovetop or in the oven, whichever you prefer.
Mix the soup with a stick mixer.
Season with salt, pepper, crushed garlic and marjoram. If the soup is too thick, dilute with water.
Serve with bacon, croutons, and fresh thyme leaves.