Pea soup

Recipe from: 7/16/1992 12:00:00 AM
Ingredients 14
Servings 8
Time

Ingredients

  • 250
    g
    bacon, cut into smaller pieces
  • 1
    onion, sliced
  • 4
    stalks celery, sliced
  • 1
    potato, diced
  • 2
    chicken stock cubes
  • 500
    g
    split peas, soaked overnight
  • 15
    ml
    sugar
  • 15
    ml
    vinegar
  • 12
    ml
    English mustard
  • pinch rosemary (optional)
  • pinch mint
  • salt and pepper
  • 50
    ml
    cream (optional)
  • 50
    ml
    fresh parsley, finely chopped
 

Method

 
Fry the bacon in a large saucepan until done. Add the onion and celery and sauté until the vegetables are soft. Add the potato and chicken stock (made by dissolving 2 stock cubes in 2 litres boiling water). Drain the peas and add to the mixture in the saucepan. Simmer slowly until the peas are soft and the soup is quite thick. Mash the mixture with a potato masher and season with sugar, vinegar, mustard, rosemary, mint and salt and pepper to taste. Add the cream just before serving and sprinkle with parsley. Serve with homemade or wholewheat bread. Serves 8.
 

Read more on: starch  |  soup
 

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