Bacon and split pea soup

Bacon and 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

• 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.
611
serves 4