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Pea soup

Recipe from: 6/8/2000 12:00:00 AM
Ingredients 11
Servings 8


  • 500
    dried peas
  • 15
    olive oil
  • 1
    large onion, chopped
  • 1
    bunch soup celery, finely chopped (optional)
  • 100
    bacon or Russian sausages, cut into chunks
  • 2
    large potatoes, peeled and diced
  • 2
  • 2
    chicken stock cubes
  • salt and freshly ground black pepper to taste
  • 2
    Russian sausages, sliced into rings (optional)


Soak the peas in cold water overnight. Rinse and drain. Cover with fresh water, bring to the boil (do not add salt at this stage) and boil for about 10 minutes. Drain the peas once more. Heat the oil in a large saucepan or pressure cooker and fry the onion and celery until glossy. Add the bacon and stir-fry until the bacon is just done. Add the peas, potatoes and water. Bring to the boil, reduce the heat and simmer for about 2 1/2 hours (pressure cook for about 45 minutes) or until the peas are soft. Mash the peas slightly to make a thick soup, add the stock cubes and salt and pepper to taste. Fry the Russian sausage chunks in a little oil until crisp and add to the soup just before serving. Serves 8-10.

Read more on: pulses  |  soup  |  pressure cook

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