Split pea and bacon soup, the next addition to the recipes section of our blog.
We thought we would get things off nice and easy with a lovely Autumn warming recipe. Our first pop up lunch took place on Saturday the 17th October. Giving our customers the chance to eat in or take away, our pop up event including the ever popular succulent sausage and black garlic ketchup bap (or balm, or roll or which ever term you favour).
After much deliberation, on the recipes and which we should publish…. the soup appeared a little more challenging than the Sausage option :-).
So here you go….
The Feast ‘Split Pea & Bacon Soup’ recipe.
Serves 4-6 people
50g of butter
1 Onion (chopped)
1 Carrot (chopped)
2 Stick of celery (including the leaves) (chopped)
1 Leek (chopped)
400g Yellow split peas
1 Tablespoon of dried Thyme
1 Tablespoon of Dijon mustard
200g Chopped bacon lardons or chopped pancetta
Place the yellow split peas into a bath of cold water (makes sure the split peas are well submersed). Leave them to soak for at least 30 minutes prior to preparing the soup.
Melt the butter in a large frying pan on a medium heat
Gently fry the onions, carrot and celery (including the leaves) in the pan for 15 minutes
Now drain the split peas and add them to the pan with the vegetables
Add the dried Thyme to the pan
Either add water or vegetable stock to the pan, making sure the water or stock is at least 1 inch over the ingredients already prepared.
Bring to the boil and simmer until the split peas have begun to breakdown and the vegetables have softened. If the soup is to think, add a little more water.
If you prefer a smooth soup, give it a quick wizzz with the blender.
Now fry the bacon until slightly crispy and then add to the soup.
Season with salt and pepper
Add the Dijon mustard
Then enjoy with some of our lovely Flour, Water, Salt sourdough or bread.