Bacon and pea soup

Bacon and pea soup

By
From
Cook for Your Life
Serves
6
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Some old-fashioned combinations like bacon or ham with split peas really get it right – these two simple flavours taste amazing together. I like to add fresh peas, leek and celeriac to my version of the soup.

Ingredients

Quantity Ingredient
3 litres Chicken stock
2 cups split peas, rinsed
400g bacon bones
75g piece of pancetta
1 parmesan rind, (optional)
1 medium celeriac, peeled and finely chopped
1 bouquet garni, made of 1 bay leaf, 4 parsley stalks and 2 thyme sprigs tied with string
4 leeks, finely sliced
200g fresh or frozen peas
freshly ground black pepper

Method

  1. Place the stock, split peas, bacon bones, pancetta, parmesan rind (if using), celeriac and bouquet garni in a pot and bring to the boil. Reduce the heat to a simmer, cover with a lid and cook for 11⁄2–2 hours. Remove the lid to skim the surface of any foam or impurities every so often.
  2. Remove the bacon bones, pancetta, parmesan and bouquet garni from the soup, and add the leek. Simmer for a further 10 minutes. Remove from the heat and lightly blend with a stick blender. Bring back to a simmer, add the fresh or frozen peas and cook for a further 5 minutes. Season with pepper and serve.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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