Tag: split peas

Split Pea Soup with Frankfurters

Non an elegant soup, but cosy and warming.

1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
1 garlic clove, peeled
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
1 potatoes, peeled and cut into large cubes
8 frankfurters

Put the onions, carrots, celery and garlic in a food processor and finely chop. Heat the oil in a large, heavy pan and tip in the mixture. Cook until softened, but not browned, about 6-8 minutes. Stir in the mace and the peas, then add 5 cups of the stock. Tip in the bay leaves, cover and simmer for 1 hour, adding the potatoes for the last 20 minutes. Add more stock if the soup seems too thick. Check the seasoning.

For the frankfurters, you can simply cut them into pieces and add them to the soup. Alternatively, you could cook them whole on the grill or in a griddle plan, then cut into pieces and stir into the soup.

Serves 6-8

 

Split Pea Soup and Frankfurter Soup

You can use either green or yellow split peas in this hearty and warming soup.

1 onion
1 carrot
1 stick celery
1 clove garlic
2-3 tbs. vegetable oil
1/2 tsp. ground mace
2 1/4 cups split peas
5-6 cups chicken or vegetable stock
2 bay leaves
8 hot dogs

Peel the onion, carrot and garlic, then cut into rough chunks along with the celery. Put everything in a food processor and blitz to finely chop.

Pour the oil into a large saucepan and add the veggies. Cook them for 5-10 minutes, or until soft but not colored. Stir in the mace. Tip in the split peas and stir in the oil for a few minutes before adding 5 cups of the stock and bay leaves. Bring to a boil, then reduce to a simmer, cover and cook for 1 hour. Add more stock if the soup seems too thick.

Cook the frankfurters on a griddle, cut them into pieces and add to the soup.

Serves 6