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1
Rinse the peas well, then put in a bowl, add water to cover, and let soak for 1 hour.
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2
Drain the peas, put them in a soup pot, and add the water, bacon, thyme, and pepper.
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3
Cover, bring to a boil, decrease heat to very low, and simmer until the peas are very tender and falling apart, 1 1/4 to 1 1/2 hours.
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4
Add salt to taste, halfway through cooking, with more water if the pan seems dry.
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5
When the peas are done, most of the water should be absorbed and the peas should be soupy.
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6
If necessary, remove the lid toward the end of cooking so some of the water evaporates.
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7
Make the croutons (use you own recipe, or the author suggests -cube 6 slices whole wheat bread; heat enough vegetable oil or bacon fat to form a 1/4-inch layer in a frying pan over medium heat, a piece of bread will sizzle at once when the fat is hot enough; add the bread cubes and fry until browned underneath, about 1 minute; turn and brown the other side; transfer to paper towels to drain.
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8
).
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9
Remove the bacon from the soup and set aside; discard the thyme sprigs.
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10
Work the soup through a food mill, or puree it in a food processor and then work it through a strainer to remove any fibers.
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11
Return the soup to the pot.
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12
Dice the bacon, and add it to the soup.
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13
To finish, bring the soup back to a boil; if it is very thick, add enough water so it pours easily from the spoon; it should still be thick and rich.
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14
Taste and adjust seasonings.
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15
Stir in the butter until almost melted, and pour the soup into a tureen or spoon it into bowls.
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16
Sprinkle the croutons on top and serve.
