Instructions

1. Soak the peas overnight.
2. Drain, then remove any dark, damaged peas.
3. In a saucepan gently fry the onion for a minute, then pour in the hot stock. Add the carrots, bay leaf and the crushed garlic.
4. Bring it to the boil then, under cover, gently simmer for about 1 hour until the peas become soft and mushy.
5. Stir occasionally and, if necessary, add more stock or water.
6. Remove the bay leaf and, with a hand blender, blend slightly into a thick, rough pottage. Taste and season it with salt and pepper if needed.