Home About us Products Links Recipes Gallery

YELLOW SPLIT PEA SOUP

Windshiel Tamworth ham or bacon is just perfect for this, one of our favourite soups,  a Delia Smith recipe called 'London Particular' from her soup collection. I use either a bacon joint or ham hough to make the stock (see separate sheet on how to do this) and then use the meat to replace the bacon in the soup . You can of course follow Delia's recipe and just use streaky bacon.

SERVES 6

3.5 pints (2 litres) ham, bacon or vegetable stock

12oz (350g) yellow (or green) split peas (no need to soak)

3oz (75g) butter

6oz (175g) streaky bacon, diced

1 medium onion, roughly chopped

1 celery stalk, chopped

1 large carrot, peeled and sliced

salt & black pepper


Put the stock into large saucepan and bring to just simmering, then add the split peas, stir well & simmer for approx 30 mins. Meanwhile heat butter and add bacon* with the prepared veg. Cook over medium heat until softened (approx 15 mins). Add the bacon & veg to the split peas and stock. Add salt and pepper to taste, put on lid and simmer gently for a further 40-50 mins.


When the soup is ready, leave to cool a little and then process in food processor or blender until smooth. Just before serving butter can be added and crispy bacon bits and croutons (optional, see below).


* 20z of bacon can be reserved and fried up until crisp with small cubes of white bread to serve sprinkled on top of the soup