Soak the peas in cold water for one night.
Fry bacon cubes in lard, add the reduced vegetables, steam. Add the peas, dust with flour, extinguish with white wine and add the soup, spices and gnagi and simmer for about an hour and a half.
Finely dice the gnagi and add it repeatedly to the soup. Season to taste. Sprinkle the soup with chopped chives.
Sprinkle with baked bread cubes if you like.
Serve with: With farmhouse bread a light meal
Tips: If possible, use a Burehamme( ham) bone or a nice bacon rind (smoked).
gaeaubi = yellow.
Tip: Always use aromatic spices to refine your dishes!
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