2-3 hours before cooking, sort through the peas, rinse well under running water, pour boiling water over them and let stand covered.

Drain the peas and add them to a pot with 2 liters of boiling water. Do not salt the water.

Simmer for about an hour over low heat, skimming off the white foam.

Peel the vegetables, grate the carrot, chop the onion and pork belly. Sauté the onion with carrot in a pan until golden, add the pork belly and cook for another 5-7 minutes.

Transfer the sauté into the soup and cook until the peas are fully tender. At the very end, add salt and seasoning to taste.

Ladle the soup into bowls and top with herbs and croutons.