After the weather has suddenly turned Baltic this week, I really wanted to make a nice warming winter soup. I have always loved Split Pea soup but only had it a couple of times in canteens/cafes usually. I found this recipe via Google. Again I have changed it slightly, the following recipe is my version...
Ingredients:
Add the turmeric, stock, peas and potatoes and simmer, covered, for about 1 hour.
Puree soup in a blender or food processor until smooth. Adjust the seasonings. Serve immediately with thick slices of granary bread.
Ingredients:
- 50g unsalted butter
- 1 onion, diced
- 3 stalks celery, diced (I used a few more as mine were quite small)
- 2 carrots, peeled and diced (I forgot the carrots but luckily hubby had bought some batons for dipping so I estimated carrot sizes using them!)
- Salt and black pepper
- 1/2 teaspoon turmeric
- 1.8L chicken stock
- 500g dried yellow split peas (I was measuring using cups and forgot to add the 2nd cup, oops, but it was still yummy!)
- 2 medium potatoes, peeled and diced
Method:
Melt butter over medium-low heat in a large stockpot. Cook onion, celery and carrots with salt and pepper until onion is soft, about 5 minutes.
Add the turmeric, stock, peas and potatoes and simmer, covered, for about 1 hour.
Puree soup in a blender or food processor until smooth. Adjust the seasonings. Serve immediately with thick slices of granary bread.
It was perfect, just what I wanted (despite forgetting the 2nd cup of peas!) and really easy! I will definitely make this again, even Nik likes it and he isn't a fan of lentilly soups. :)
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