The Old-fashioned Pea Soup is a delicious, light starter, or a great main course if served with some bread.
- 1 hr 45 mins
- 30ml canola oil
- 1 onion, chopped
- 1 potato, peeled and cubed
- 2 celery stalks, chopped
- 1 carrot, chopped
- 2 garlic cloves, crushed
- 2 x 400g tins split peas, drained
- 500g frozen peas
- 2L vegetable or chicken stock
- 125ml milk (or cream)
- 20ml lemon juice
- crispy bacon bits, to garnish
- crusty bread, to serve
- Heat the oil in a large saucepan and sauté the onion, potato, celery, carrot and garlic.
- Add the split peas and cover with the stock and cook for 75 minutes. Add the frozen peas and cook for about 15 minutes until tender. Cool slightly, then purée.
- Return the soup to the saucepan. Season. Add the milk (or cream) and the lemon juice. Heat up again before serving. Season. Garnish with bacon and serve with crusty bread.
Magazine issue date: August, 2015