Serve this hearty soup with crisp French bread. Dried green peas are-very hard when they are bought so they must be soaked overnight before they can be used. Green peas are available ether whole or split. Both can be used to make this soup.
You can use 75 g [3 oz] diced cooked ham instead of bacon rashers. Add it at step 9.
If you make the soup in advance up to step 8 in the recipe, it will keep, covered, in the refrigerator for 3 days. It will not keep quite so long after the milk has been added so if you have any soup left over, eat it within 2 days
. SERVES 6
- 200 g [7 oz] dried green peas
- 1.7 L [3 pt] ham or bacon stock
- 1 large onion
- 1 small carrot
- a small piece of turnip
- 4 bacon rashers
- 50 g [2 oz] butter
- bouquet garni
- 150 ml [¼ pt] milk
1 Soak the dried peas in water for at least 8 hours or over night. The water must be cold and must cover the peas.
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2 Peel and chop the onion into small pieces.
3 Scrub and chop the carrot. Peel and chop the turnip.
4 Remove and discard bacon rind. Cut bacon into small pieces using kitchen scissors.
5 Melt the butter in a large heavy based saucepan over low heat. Do not allow it to brown.
6 Add the bacon and chopped vegetables. Cook until the bacon and onion are just transparent.
7 Drain any surplus water off the peas and add to the pan with tile stock and bouquet garni. Bring to the boil and cover.
8 Simmer over low heat for 2-2¼ hours until the vegetables are reduced to a pulp.
9 Just before serving, remove the bouquet garni, check seasoning, add cooked ham if used, stir in the, milk and reheat if necessary.
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