Bacon & split pea soup

Bacon & split pea soup

Ingredients:
• 50g/2oz dried split peas
• 25g/1oz butter
• 1 garlic clove, finely chopped
• 1 onion, thinly sliced
• 175g/6oz long-grain rice
• 2 tablespoons tomato purée
• 1.2 litres/2pt vegetable stock
• 175g/6oz carrots, diced
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 tablespoons single cream
• 100g/4oz streaky bacon rashers
• salt and
• ground black pepper
Method:
• Cover the split peas with plenty of cold water, cover loosely and leave to soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic and onion, and cook for 2-3 minutes until soft but not coloured.
• Add the rice, drained soaked split peas and tomato purée, and cook for a further 2-3 minutes, stirring constantly to prevent sticking.
• Add the stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes until the rice and peas are tender.
• Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a smooth purée. Pour into the remaining soup in the saucepan.
• Add the carrots and cook for a further 10-12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté until the bacon is crisp.
• Remove and drain on kitchen paper.
• Sprinkle over the soup, and season well with salt and pepper. Serve immediately.

Serves 4