Bacon split pea soup | best choice for cold weather

Ingredients (nutrition)

• 2 oz dried split peas
• 1 oz butter
• 1 finely chopped garlic clove
• 1 thinly sliced onion
• 6 oz long grain rice
• 2 tablespoons tomato puree
• 2 pt vegetable stock
• 6 oz diced carrots
• 2 tablespoons chopped parsley
• 4 tablespoons single cream
• 4 oz streaky bacon rashers
• salt and ground black pepper to taste

Cooking Instructions

1. Cover loosely the split peas with cold water and leave to soak for approximately 12 hours.
2. Melt the butter in a saucepan over a medium heat.
3. Add the garlic and onion and cook for 3 minutes until soft but not colored.
4. Add the rice, drained soaked split peas and tomato puree and cook for another 3 minutes, stirring constantly to prevent sticking.
5. Add the stock and bring to the boil.
6. Then reduce the heat and allow to simmer for 25 minutes until the rice and peas are tender. Remove from the heat and allow to cool.
7. Blend 3/4 of the soup to form a smooth puree.
8. Pour into the remaining soup in the saucepan. Add the carrots and cook for about 10 minutes until the carrots are tender.
9. Add in the parsley and single cream.
10. Chop the bacon finely and put in a frying pan over a low heat.
11. Saute until the bacon is crisp.
12. Remove and drain on kitchen paper.
13. Sprinkle over the soup, and season well with salt and pepper.
14. Serve while still warm.

Servings: 4

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