(1lb 2oz) dried yellow split peas, soaked overnight (see Tip)
1l
(3 pints) chicken or vegetable stock
1
bay leaf
Few fresh thyme sprigs
Few parsley sprigs
1tsp.
dried oregano
125g
(4oz) chopped cooked ham
Directions
Step 1
Melt the butter in a large pan, add the onion, bacon and garlic and fry over a low heat for about 10min until the onion is soft.
Step 2
Drain the soaked split peas and add to the pan along with the stock. Bring to the boil and use a slotted spoon to remove any scum that comes to the surface. Tie the bay leaf, thyme and parsley sprigs together with a piece of string to make a bouquet garni and add to the pan with the oregano, then season with salt and ground black pepper. Carefully transfer mixture to a slow cooker, cover and cook on High for 3-4hr until the peas are very soft.
Step 3
Leave the soup to cool a little, then whiz half the soup in a blender or food processor until smooth. Pour all the soup into a clean pan and reheat gently on the hob - do not boil. Add the ham and check the seasoning. Ladle into warmed bowls, sprinkle with freshly ground pepper and serve with crusty bread.
Dried peas form the base of this comforting soup and are much cheaper than canned peas. First, you need to soak them overnight in about 1 litre (1¾ pints) cold water. If you forget, put them straight into a pan with the water, bring to the boil and cook for 1-2min, then leave to stand for 2hr before using.
Per Serving:
Calories: 400
Total carbs: 53 g
Total fat: 10 g
Saturated fat: 5 g
Protein: 27 g
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