Split Green Pea Soup with a Zing
From debra47 16 years ago
- 120 minutes to make
- Serves 4
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! See less
Ingredients
- 2 tablespoons oil shopping list
- 8 ounces chopped bacon shopping list
- 1 large onion, finely chopped shopping list
- 1 medium sized dried red chili (deseeded or not depending on heat desired), finely chopped shopping list
- 8 ounces green split peas, soaked overnight in water to cover shopping list
- 3 1/2 pints chicken stock shopping list
- 2 small sticks of celery with leaves, finely chopped shopping list
- A bunch of cilantro shopping list
- 2-3 bay leaves shopping list
How to make it
- Heat the oil in a large saucepan.
- Add the bacon, onion and chili.
- Fry for 10 minutes over gentle heat until the onion is soft but not colored.
- Drain the split peas.
- Add them to the pot with the onions, bacon, stock, celery, and bay leaves.
- Add salt and pepper to taste.
- Bring to a boil and then lower the heat.
- Simmer for at least 2 hours or until the peas are very tender.
- If soup becomes too thick, add extra water or stock.
- Remove the bay leaves before serving.
- Serve the soup as is or puree in blender.
mystic_river1
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" It was excellent "