Yes another one. This one by request. Derek is flying back from Ireland late this evening and decided he would like some soup for his supper. Or should that be soup for a ‘pea souper’ given the fog in London tonight?
Having been gently chastised for adding cream to my leek and potato soup by Jenn over at Gardenclickers I decided on something perhaps a little less rich but just as rib sticking and soothing, so yellow split pea it is.
It starts something like this.
And an hour or so later finishes up like this.
200 gm Split Yellow Peas
500 ml Vegetable Stock
1 Celery Stick – finely diced
1 Carrot – finely diced
1 White Onion – chopped
15 ml Olive Oil
Soak the peas overnight, rinse, replace water and simmer for about 30 minutes until soft. Drain, rinse and place in a clean pan with the stock.
Soften the carrot, celery and onion in the olive oil. Add to the peas and stock.
Simmer for 30 minutes then blend until smooth.
Check the seasoning.
I think this would be really good with some little bits of fried chorizo or bacon on top but since we haven’t got any I’m going to make some fresh chilli butter.