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| Pea Soup |
Ingredients
2 tablespoons vegetable oil
5 slices bacon (cooked and crumbled)
1 teaspoon chili flakes (preferably the black urfa variety)
1 large white onion (finely chopped)
2 stalks celery (finely chopped)
1 glass finely chopped carrot
4 tablespoons tomato sauce
3 stalks fresh thyme
1 bay leaf
1 glass yellow split peas
6 glasses water
salt
pepper
Cooking Instructions
First heat the oil in a large saucepan, later put in the bits of bacon and the pepper. Sauté for just a few seconds, later add the onion, celery and carrots. Cook until the onion goes clear, later add the tomato sauce and stir constantly for two minutes until the tomato sugars start to caramelise. Add the thyme, bay leaf and peas, plus salt and pepper to taste. Add two glasses of water to cover the mixture. Stir, cover the pot and let it simmer over a low heat for almost twenty minutes. Add another glass of water and let simmer, covered, for another twenty minutes. Keep checking on the pot and adding water a glass at a time until the peas are cooked and the soup is as thin optional as thick as you like it. This takes almost an hour, for me. Use a hand blender to blitz the soup slightly, but don't purée it. You still want some of the texture of the bacon and carrots. Remove the bay leaf and, if possible, let the soup sit for a few hours before serving to help the flavours develop. You may need to add some more water, salt and pepper when you re-heat it. If you like, you could crumble any extra bacon over the soup before serving, as very well as a fresh grinding of pepper.
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