Prep 15 mins
Cook 3 hrs
a recipe from my mum's 1938 Australian Home Cookery book. A thick rich pea soup for those cold winter days,a meal in it's own right,with some crusty french bread..oh yeah! Believe me,two bowls of this and you ain't goin' anywhere..
- 1⁄2 lb yellow split peas
- 1 large onion
- 1 small carrot
- 4 stalks celery
- 3 -4 slices smoked bacon or 3 -4 ham bones
- 4 pints water
- oil (for frying)
- 1 tablespoon flour
- 1 teaspoon sugar
- 1⁄2 teaspoon dried mint
- salt and pepper
- Soak your peas overnight.
- Prepare your vegetables,cut them up finely.
- Warm an appropriate size stockpot.add two tablespoons vegetable oil.
- Add the strained peas and vegetables and fry for 5 minutes.
- Add the bones and water,bring to boil,cover tightly.
- Reduce heat and simmer for three hours until peas are very tender.
- Remove the bones and pass the whole soup through a blender.
- Return to the pot,add sugar, mint, salt and pepper to taste.
- Mix the flour in a little cold water to thicken.
- Serve with a crusty french stick or similar.
- Note~If there is meat on the bones,it can be picked off and added to the soup AFTER blending.