Hot split pea soup

Ingredients 11
Servings 1


Serving Change
  • 10
    butter or margarine
  • 3
    chives, finely chopped
  • 1
    small onion, finely chopped
  • 2
    chicken stock
  • 250
    split peas, soaked overnight in water
  • 1
    medium potato, peeled and diced
  • 1
    large tomato, skinned and diced
  • 1
    small celery stalk, diced
  • 2
    carrots, sliced
  • salt and pepper
  • 15
    chopped fresh parsley


1. In a deep soup pot, melt butter and sauté chives and onion. 2. Add chicken stock and peas, plus the water the peas were soaked in. Bring to the boil, then reduce heat and simmer, adding more water if necessary. Cook peas until tender. 3. Add remaining vegetables and cook for at least another 20 minutes, until vegetables are tender. 4. Purée soup in a blender or rub through a sieve. Pour back into the saucepan and heat thoroughly. 5. Season to taste and garnish with fresh cream (optional) and chopped parsley. Serve hot with fresh rolls or croutons, if desired.

Read more on: starch  |  soup


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