Return to listing

Split Pea and Vegetable Soup

Yellow or green split peas will do for this deliciously thick and substantial soup.

 
 

Method

First, in a large cooking pot, melt the fat, then cook the bacon and onion in it for 5 minutes before adding the rest of the vegetables – give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. Then pour in the stock and add the washed split peas.

Bring everything back up to simmering point, skim the surface if there’s any scum, then put a lid on and continue to simmer very gently for about 11/2 hours, or until the peas are absolutely soft. Now liquidise the soup just a little (or else sieve it) – but it shouldn’t be too uniformly smooth. Taste, season, re-heat and serve the soup garnished with some croutons crisp fried in bacon fat. Note: There’s no need to soak the split peas, but the length of cooking time may vary 30 minutes or so either way.

 

Return to Homepage
Visit the Delia Online Cookery School
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Anna
12 Feb 2016 10:40
Coffee Break Meringue saved!!!
12 Feb 2016 06:43
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Hard Biscuits
12 Feb 2016 17:01
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
 
NetObserver
CMS solutions by REDtechnology.com