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Member recipe

Easy split pea soup

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Serves 4

Easy version of a hearty winter soup

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  • 1 onion, chopped
  • 300g bag mixed basic soup vegetables, fresh or frozen (e.g. Carrots, leeks, celery)
  • 1 potato, in chunks
  • 200g dried split peas
  • 1,5 l hot chicken stock
  • 200g smoked bacon cubes


    1. Fry the onion in a little butter and cook for 2 minutes. Add the other vegetables and the potato and cook a few minutes more.
    2. Pour in the hot stock and the split peas. Bring to a simmer and let them cook for 40 to 50 minutes under a lid or until the peas are cooked through.
    3. Take the soup from the heath and mix well. Season if necessary but be careful with salt as the bacon is already quite salty. Add the smoked bacon cubes and let the soup stand for about 15 min with the lid on before serving so the smokey taste of the bacon can infuse the soup.

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30th Nov, 2014
I did this in a pressure cooker, lower pressure level (0.4bar) for 20 mins. The yellow split peas had been soaked overnight, and rinsed before use.