I have been making Pea Soup since forever! At least twice a week in winter, you’ll find a pot of pea soup slowly simmering away on my stove. I prefer not to overcook the veggies and I don’t ever purée my soup… Really, who started this liquidising thing anyway? What’s so wrong with a few coarse pieces of carrots and celery. It can only add to the look, taste and texture!
I never fed my kids Purity as babies. I simply alternated pea soup with different veggies and as they grew older, I added different meats. Smoked ham, bacon or even gammon. In today’s recipe I’ve used bacon, but you can replace this with a few slices of ham or a piece of gammon – quantity is entirely up to taste…
1 packet Bacon, chopped
1 large Onion chopped
2 carrots, roughly chopped
2 Stalks Celery washed and chopped
2 Cloves Garlic peeled, sliced thinly
2 cups dried split peas
8 cups chicken stock
1 teaspoon fresh rosemary leafs
Salt & Pepper
What to Do
Fry the chopped bacon, the cut carrots, celery, onions and garlic in a large pot. Season lightly with salt and pepper.
Cook over medium heat for 8 – 10 minutes until the onions are translucent and slightly brown in colour.
Add the chicken stock and split peas and bring to boil.
Simmer until the soup is thick and the peas are completely soft. This can take up to 3 hours. Stir occasionally.
Add the rosemary right at the end – cooking it through for about 10min.
Garnish with parsley and enjoy!
Needless to say, hot bread(click here for my mushroom and olive bread recipe), thickly spread with butter, really makes this soup irresistible.
And MOST IMPORTANT – Do NoT eVeR, even if you grow old and ugly, Forget to open up a good bottle of red to go with this delicious meal!!!!