Publications
- 500g - dried split peas
- 30ml - oil
- 100g - diced bacon or smoked ham
- 2 - onions, chopped
- 4cloves - garlic, chopped
- 5ml - dried thyme
- 15ml - dried oregano
- 10ml - smoked paprika
- 2 - carrots, cleaned
- 2 - large potatoes, peeled and cubed
- 500ml - chicken stock
- 1l - (4 x 250ml) hot water
- 15ml - Worcestershire sauce
- 250ml - frozen peas
- - salt and freshly ground pepper
- - TO SERVE
- 125ml - frozen peas
- - pea sprouts (optional)
1 Put the split peas in a deep bowl and cover with water. Leave to soak overnight.
2 Drain the peas and rinse well, then set aside.
3 Heat the oil in a pot and fry the bacon or ham until fragrant. Add the onion, garlic, thyme and oregano and stir-fry until the onion is soft.
4 Add the paprika, carrots and potato and mix well. Add the split peas, chicken stock and hot water.
5 Bring to the boil, turn the heat down and simmer for 30-45 minutes until the peas are soft. Stir often to keep the soup from burning. Add more water if necessary.
6 Add the Worcestershire sauce and frozen peas and cook for another 5 minutes. Remove the soup from the heat and blend with a stick blender until smooth. Season with salt and pepper. If the soup is too thick, add more chicken stock or hot water – remember to adjust the seasoning if necessary.
7 To serve Cover the frozen peas in hot water and leave to stand for 5 minutes, then drain. Dish the soup into bowls and garnish with the peas and pea sprouts (if using).
