Ingredients

2 leeks, sliced

3 sticks celery, chopped

4-5 leaves of chard (blettes), chopped

250g split peas (soaked for a few hours in cold water)

1 bay leaf

water

salt and pepper to taste

Directions

Cook leeks and celery in some olive oil (leave lid on to let cook at a lower temperature) until soft

Add the white part of the chard and the drained split peas and cook for few minutes

Cover with water, add bay leaf and bring gently to the boil – let it simmer until the peas are soft, adding some more water if necessary.

Near the end of the cooking add the green part of the chard (this does not need to cook for long)

When all soft, remove bay leaf and puree into a soup. Season to taste

Serve.