Bacon and Split Pea Soup
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 50 g dried split peas
- 25 g butter
- 1 garlic clove, peeled and finely chopped
- 1 medium onion, peeled and thinly sliced
- 175 g long-grain rice
- 2 tablespoons tomato puree
- 1 1⁄8 liters vegetable stock (or chicken stock)
- 175 g carrots, peeled and finely diced
- 125 g streaky bacon, finely chopped
- salt & freshly ground black pepper
- 2 tablespoons parsley, freshly chopped
- 2 tablespoons single cream
- garlic bread, warm, to serve
directions
- Cover the dried split peas with pleny of cold water, cover loosely and leave to soak for a minimum of 12 hours, preferably overnight.
- Melt the butter in a heavy-based saucepan, add the garlic and onion and cook for 2-3 minutes without colouring. Add the rice, drained split peas and tomato puree and cook for 2-3 minutes stirring constantly to prevent sticking. Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes or until the rice and peas are tender. Remove from the heat and leave to cool.
- Blend about three-quarters of the soup in a food processor or blender to form a smooth puree. Pour the puree into the remaining soup in the saucepan. Add the carrots to the saucepan and cook for a further 10-12 minutes or until the carrots are tender.
- Meanwhile place the bacon in a non-stick frying pan and cook over a gentle heat until the bacon is crisp. Remove and drain on absorbent kitchen paper.
- Season the soup with salt and pepper to taste, then stir in the parsley and cream. Reheat for 2-3 minutes, then ladle into soup bowls. Sprinkle with the bacon and serve immediately with warm garlic bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!