Recipe Centre

Thick pea and vegetable soup

Preparation time: 15

Cooking time: 20

Ingredients
500 ml split peas (see hints)
250 ml dried red lentils
15 ml cooking oil
1 large onion, chopped
1 large leek, finely chopped
1 smallish bunch of soup celery, chopped with leaves and all
150 g smoked bacon, chopped
1 handful mutton bones
1.50 litres chicken stock
1 large potato, grated
1 large carrot, grated
5 ml salt
5 ml black pepper

Method:
Soak the peas and lentils (see Hints).
Heat the oil in a large pot (I use an old pressure cooker) and stir-fry the onion, leek and celery over medium heat until just soft ? about 5 or 10 minutes.
Add the bacon and mutton bones and stir-fry until the bacon is cooked.
Add the stock (how much you use depends on whether you want a thick or slightly thinner soup ? use more if you want a thinner soup but stick to 1,5 litres if you want a thick one), cover and simmer over medium heat for about 20 minutes.
Add the potato, carrot, soaked peas and lentils.
Cover and simmer over low heat until cooked ? usually about an hour.
Stir occasionally.
Season with salt and pepper and enjoy!

Recipe From : YOU June 01, 2006

Recipe from YOU : June 01, 2006 See what YOU has in store this month. Subscribe now and save!