Hot split pea soup

Gavin Victor

10 ml butter or margarine
3 chives, finely chopped
1 small onion, finely chopped
2 litre chicken stock
250 ml split peas, soaked overnight in water to cover
1 medium potato, peeled and diced
1 large tomato, peeled and diced
1 small celery stalk, diced
2 carrots, sliced
15 ml fresh parsley chopped salt and pepper to taste

In a deep soup pot, melt butter and sauté chives and onion. Add chicken stock and peas, and bring to the boil with the water the peas were soaked in. Reduce heat and simmer, adding more water if needed. Cook peas until tender. Add all other vegetables. Continue cooking at least 20 minutes longer. Cook until peas and vegetables are tender, then purée in a blender or rub through a sieve. Pour back into the saucepan and heat thoroughly. Season to taste, and garnish with fresh cream (optional) and chopped parsley. Serve hot with fresh rolls or croûtons if desired.

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