Bacon and Split Pea Soup
Ingredients
- 50 g dried split peas ⓘ
- 25 g butter ⓘ
- 1 garlic clove, peeled and finely chopped ⓘ
- 1 medium onion, peeled and thinly sliced ⓘ
- 175 g long-grain rice ⓘ
- 2 tablespoons tomato puree
- 1 18 liters vegetable stock (or chicken stock)
- 175 g carrots, peeled and finely diced ⓘ
- 125 g streaky bacon, finely chopped ⓘ
- salt & freshly ground black pepper ⓘ
- 2 tablespoons parsley, freshly chopped ⓘ
- 2 tablespoons single cream ⓘ
- garlic bread, warm, to serve ⓘ
Instructions
- Cover the dried split peas with pleny of cold water, cover loosely and leave to soak for a minimum of 12 hours, preferably overnight.
- Melt the butter in a heavy-based saucepan, add the garlic and onion and cook for 2-3 minutes without colouring.
- Add the rice, drained split peas and tomato puree and cook for 2-3 minutes stirring constantly to prevent sticking.
- Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes or until the rice and peas are tender.
- Remove from the heat and leave to cool.
- Blend about three-quarters of the soup in a food processor or blender to form a smooth puree.
- Pour the puree into the remaining soup in the saucepan.
- Add the carrots to the saucepan and cook for a further 10-12 minutes or until the carrots are tender.
- Meanwhile place the bacon in a non-stick frying pan and cook over a gentle heat until the bacon is crisp.
- Remove and drain on absorbent kitchen paper.
- Season the soup with salt and pepper to taste, then stir in the parsley and cream.
- Reheat for 2-3 minutes, then ladle into soup bowls.
- Sprinkle with the bacon and serve immediately with warm garlic bread.
Nutrition & Diet Analysis (per serving)
862
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).