Monday, 17 October 2011

Yellow split pea soup (2 colours)

This is a really warming thick soup - great for the cold weather.

There seems to be a debate on the internet as to whether split peas need soaking. I gave up trying to work out which were the more reliable sources and soaked them overnight anyway. I used about 275 g dried peas which gave 500 g soaked peas.

Ingredients
Olive oil - 1 tbsp
Carrots - 2 large, peeled and chopped
Onion - 1 large, chopped
Celery - 2 sticks, chopped
Garlic - 2 cloves, finely chopped
Vegetable stock - 1 litre
Yellow split peas - 500 g
Bay leaf

Methods
1) Heat the olive oil in a large saucepan. Add the carrots, onion and celery and cook for 10 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
2) Add the stock, bay leaf and split peas to the pan, cover and bring to the boil. Reduce the heat and simmer for 2 hours, stirring regularly (I found the split peas started to stick to the bottom of the pan by the end of the 2 hours, so keep an eye on them).
3) Remove the bay leaf, blend the soup until smooth and serve hot. Serves 4.

2 comments:

  1. I don't know why but whenever I've used celery in a soup it has added a strange (not very pleasant) flavour so I might try this without the celery.

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  2. I agree this one would be fine without the celery, but definitely recommend trying it in the celery, tomato and apple soup.

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