Mutton and green split pea broth

Mutton and green split pea broth

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

Mutton is a great choice for a sustaining wintry broth enriched with pulses. I recommend using raw meat rather than leftovers, as you will get a much fuller flavoured broth. In my larder at home I always keep lots of different pulses as they are great for soups, salads and other dishes.

Ingredients

Quantity Ingredient
200 g neck mutton fillet
1/2 teaspoon thyme leaves, chopped
1 onion, peeled and finely chopped
2 litres chicken stock
salt
freshly ground black pepper
1 medium carrot, peeled
1 medium parsnip, peeled
100-120g swede, peeled
1 small turnip, peeled
50g green split peas, soaked in cold water for 2–3 hours
1 teaspoon parsley, chopped

Method

  1. Cut the mutton roughly into 1 cm dice and place in a large saucepan with the thyme and onion. Pour in the stock, season with salt and pepper and bring to the boil. Lower the heat and simmer for an hour until the mutton is more or less tender.
  2. Meanwhile, cut the carrot, parsnip, swede and turnip into rough 1 cm dice. Drain the split peas and add them to the soup with the vegetables. Simmer gently for another 30 minutes until the mutton, split peas and vegetables are tender.
  3. Add the chopped parsley and simmer for a further 10 minutes. Check the seasoning and serve.
Tags:
Hix Oyster & Chop House
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