Pork and Yellow Split Pea Soup
Pork and yellow split peas make a delicious soup.
Prep Time: 15M
Cooking Time: 45M
Serves: Serves 4
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- sea salt and freshly ground black pepper
- 1 cup dried yellow split peas, picked over and rinsed
- 6 cups hot vegetable or chicken stock
- 12oz (350g) leftover roast pork, cut into bite-size cubes
- handful of curly parsley, finely chopped
- Heat the olive oil and butter in a medium-sized soup pot over low heat. Add the onion, and cook gently for about 5 minutes until soft. Stir in the garlic, and cook for a few seconds longer until fragrant. Season with salt and pepper.
- Stir in the split peas, and pour in the stock. Bring to a boil, and boil rapidly for about 10 minutes. Reduce the heat slightly, stir in the pork, and simmer gently for another 40 minutes, adding a little hot water if the soup gets too thick. Season well, and stir in the parsley just before serving.
- Add some cubed pancetta or a few slices of chopped bacon, if you wish. Add when the onions have softened, and cook until golden.
- The split peas will count as one of your five-a-day portions. Make sure that you rinse the peas well because they can sometimes be a little gritty.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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