“Between soup and love,
the first is better.”
~ Venetian Proverb
Unless….you love to make soup, then you are a double winner!
At the end of the week , when I look in the fridge and my store cupboard,
I can usually make some kind of soup using up leftovers.
Split peas this week, but any pulses will do.
Only two slices of bacon left… that’ll do!
- 1 tbs olive oil
- 2 bacon slices
- 100g dried yellow split peas
- 1 garlic clove, finely chopped
- 1 onion
- 2 carrots
- 2 potatoes
- 1 celery stalk
- Sprig of fresh thyme
- Salt, black pepper, smoked paprika and cayenne to season.
Chop in even chunks.
Chop, sauté, then add the pre-soaked yellow split peas.
- Soak the yellow split peas on cold water overnight.
- Peel, then chop and shred the onion, celery, carrots and potatoes in a food processor.
- Snip the bacon into small pieces using kitchen scissors.
- Sauté the garlic and bacon in a large soup pot.
- Now add the chopped vegetables and cook till soft.
- Rinsed the pre-soaked yellow split peas and stir through.
- Pour in the ham stock and add the sprig of thyme.
- Bring to the boil, then cover and simmer gently for 1 hour, skimming off the top as you go.
- Taste and adjust the seasoning; I like to add the smoked paprika and cayenne pepper for extra flavour.
- Ladle in to soup bowls and serve with homemade Tortilla chips.
Fresh thyme into the stock.
To blend or not to blend…let’s blend!
No waste and good soup.
And I do enjoy making Tortilla Chips for dunking;
another left over, put to good use!