HOT SOUP: This is a nice hearty soup that's full of goodness and easy to make.

PEA SOUP WITH PANCETTA AND CHEESE:

½ lb. whole yellow dried pea                          

1 tbsp. butter

veggie mix:

    1 ½ cup diced onion                                               

    1 clove garlic, minced

    ½ cup each diced celery & carrots

½ tsp. Dijon mustard                                       

pinch of salt and pepper

1 bay leaf                                                       

6 cups chicken stock

6 round, thin slices pancetta                           

1 ½ cup Oka or Cheddar cheese, grated

¼ cup freshly chopped parsley

Soak peas in cold water overnight.  Drain, rinse and sort them, discarding bad ones.

In a heavy saucepan or soup pot over medium heat, melt butter and cook veggie mix for a few minutes or until onion is soft. Add mustard and pinch of salt and pepper and cook for 2 minutes more. Add bay leaf, peas and chicken stock. Cover and bring to a boil over high heat; then reduce heat and simmer for 2 hours, or until peas are very soft.

Meanwhile, preheat oven to 350 degrees F.  Score pancetta slices and put them on a baking sheet. Bake 10 to 15 minutes or until crispy.  Cool, crumble and set aside.

Use a hand blender to puree soup and season with salt and pepper to taste.

Serve soup in heated soup bowls, garnished with crumbled pancetta, grated cheese and parsley