Split Green Pea Soup With A Zing |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Here's a twist on an old universal classic which we lifted from Mrs Beeton's 'Everyday Cooking' and then changed it a little to make it more Mr & Mrs D47. We beefed up both the bacon and the peas making it thicker and stronger tasting than the original and to add a little zest we added a dried chili. Read more . Mrs Beeton might be turning over in some grave somewhere, but she was adventurous too, so she might have approved of our 'fusion' addition. Mrs Beeton adds 1/2 tsp of 'Savory' - we've no idea what this is, so we obviously left it out. Does anybody know what 'Savory' is? Lastly MrsBeeton's famous cook book was a joint effort which included her husband Sam, so maybe our Mr & Mrs Debra47 isn't a million miles away in concept and execution after all! Ingredients:
2 tablespoons oil |
8 ounces chopped bacon |
1 large onion, finely chopped |
1 medium sized dried red chili (deseeded or not depending on heat desired), finely chopped |
8 ounces green split peas, soaked overnight in water to cover |
3 1/2 pints chicken stock |
2 small sticks of celery with leaves, finely chopped |
a bunch of cilantro |
2-3 bay leaves |
Directions:
1. Heat the oil in a large saucepan.
2. Add the bacon, onion and chili.
3. Fry for 10 minutes over gentle heat until the onion is soft but not colored.
4. Drain the split peas.
5. Add them to the pot with the onions, bacon, stock, celery, and bay leaves.
6. Add salt and pepper to taste.
7. Bring to a boil and then lower the heat.
8. Simmer for at least 2 hours or until the peas are very tender.
9. If soup becomes too thick, add extra water or stock.
10. Remove the bay leaves before serving.
11. Serve the soup as is or puree in blender.
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