Thursday, 11 February 2010

Split Pea and Bacon Soup

300g split peas, green or yellow
6 rashers bacon
1 onion, chopped
1 stick celery, chopped
1 large carrot, sliced
50g butter
1 1/2 litres stock
a little extra stock
Salt and pepper

Bring the stock up to simmering point in a large saucepan then add the split peas, put a lid on and simmer gently for 30 minutes.

Heat the butter in a separate pan and cook the bacon and vegetables for 15 minutes until soft and golden. Add the bacon and vegetables to the split peas, season lightly, cover and simmer for a further 45-50 minutes.

Remove the bacon from the soup and let it cool slightly then blend until smooth.

Return the soup to the pan and check the seasoning . Add a little more stock if its too thick.

Reheat gently and serve in warmed bowls with a slice of bacon on top.


  1. looking forward to trying this but i have a question - how long does soup keep for? makes sense to make a big pot but i don't want to end up throwing half away if i'm the only person eating it.
    ps please can i request a pancake blog before shrove tuesday? i know the ingredients but always get confused with quantities...

  2. Hi Laura

    Home made soup usually lasts 3-4 days if kept in the fridge and even longer if you freeze it. Just make sure it is completely cool before you freeze or refrigerate it. I usually freeze it in single portion in poly bags. If you sit the bag in a small container, fill it then put the container in the freezer, remove the container when the soup is frozen and you will find you can stack your single portions. Hope this helps.

    Look out for pancakes with toffee bananas recipe. Posting just before shrove Tuesday.


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