=== Recipe===
Ingredients
• 50g Barley
• 100g Peas
• 200g Potatoes
• 200g Carrots
• 150g Bacon (pre-cooked weight)
• 2.5 liters of Stock (I used Chicken Stock but you can use Beef Stock for a more historically accurate flavour)
• Salt
• Pepper
• 1 Tbsp of Malt Vinegar (optional)
Steps
• Cut the potatoes and carrots into cubes.
• Place the barley, split peas, potatoes, carrots, stock and malt vinegar and bring it to a boil. Once the pot comes to a rolling boil, bring the heat down and simmer for 2 hours. Stir your soup every 15 minutes and add more stock or water if you find the soup has dried out too much.
• 15 minutes before your soup is done, fry your bacon until crispy.
• Chop the cooked bacon into ...