Purée aux Croûtons (Split Pea Purée with Croûtons)

Ingredients

• 400 grammes split peas
• 1 litre water
• 1 piece ham knuckle
• 10 grammes salt
• 60 grammes belly bacon
• half a carrot
• half an onion
• the green of 3 leeks
• a sprig of thyme
• a fragment of bay
• 3 décilitres Consommé
• butter
• 2 spoonfuls small diced bread croûtons fried in butter

Instructions

1. Make a Mirepoix of 60 grammes of diced blanched belly bacon, half a carrot, half an onion, the green of 3 leeks, a sprig of thyme and a fragment of bay.
2. Cook 400 grammes of split peas gently with 1 litre of water, the piece of ham knuckle, 10 grammes of salt and the Mirepoix.
3. Pass through a tammy cloth.
4. Bring to point with 3 décilitres of Consommé and butter at the moment of serving.
5. Garnish with 2 spoonfuls of small diced bread croûtons, fried in butter at the moment.