Grochowka - Pea and Barley Soup

This thick and warming soup makes a substantial appetizer, or it may be served as a meal in
its own right, eaten with hot crusty bread.

Ingredients:
1 1/4 cups yellow split peas
1/4 cup pearl barley
7 1/2 cups vegetable or ham stock
2 ounces bacon, cubed
2 tablespoons butter
1 onion, finely chopped
2 garlic cloves, crushed
8 ounces celery, cubed
1 tablespoon  chopped fresh marjoram
salt & freshly ground black pepper to taste

1.  Rinse the peas and barley in a sieve under cold running water.  Put in a bowl, cover with
plenty of water and let soak overnight.

2.  The next day, drain and rinse the peas and barley.  Put them in a large pan, pour in the stock
and bring to a boil.  Turn down the heat and  simmer gently for 40 minutes.

3.  Dry-fry the bacon cubes in a frying pan for 5 minutes or until well browned and crispy.  Remove with a slotted spoon, leaving the fat behind, and set aside.

4.  Add the butter to the frying pan, then the onion and garlic, and cook gently for 5 minutes. 
Add the celery and cook for another 5 minutes, or until the onion is just starting to color.

5.  Add the softened vegetables and bacon to thh pan of stock, peas and barley.  Season
lightly with salt and pepper, then cover and simmer for 20 minutes until the soup is thick.  Stir in the marjoram, add extra black pepper to taste and serve with bread.

Serves 6