Split Pea Soup
In the winter there's not much better than a bowl of homemade split pea soup with some freshly baked rolls or bread. In fact there's not much better at any time of the year! If you're not a vegetarian the addition of a smoked rib or shank gives a real depth of flavour.
Ingredients
- 500g Split peas
- 2 medium or one large onion
- 4-6 carrots
- 3 pints of water or stock
- Smoked rib (optional)
Instructions
- Rinse the split peas well in cold water.
- Peel and roughly chop the carrots and onion(s).
- Put the split peas, chopped vegetables and 3 pints of water or stock into a large pot and bring slowly to the boil. The absolute best results will be achieved using the stock from boiling a gammon or ham, but few of us do that these days. You can use a vegetable, chicken or ham stock cube to provide a bit more flavour, but plain water is fine. Include a smoked rib if you want an even greater depth of flavour. Simmer gently for about 25 minutes, or until the carrot is cooked but still firm.
- Allow the soup to cool for 10-15 minutes if possible, then liquidize to a smooth consistency. I use a wand type liquidizer and like a slightly coarse texture with a few chunks of carrot still visible.
Serve with fresh bread or rolls and butter, and season with plenty of black pepper.