BACON AND SPLIT PEA SOUP

PREPARATION  TIME

            10   minutes plus overnight soaking

COOKING  TIME

            1  hour    10  minutes

SERVES   6

CALORIES

              295  Per  portion

                                         INGREDIENTS

100g  /  4  oz  split peas

1  small turnip

1  carrot

2  leeks

2  tablespoons oil

8  rashers rind-less smoked streaky bacon, diced

1.4  liters  / 2  1/2  pints ham or chicken stock

Salt  and pepper

1/2   teaspoon dried mixed herbs

150  ml /  1/4  pint single cream

1  tablespoon chopped parsley to garnish

 

  

                                                         PREPARATION

Cover the split peas with  cold  water and soak them overnight. Drain well. Dice the turnip and carrot. Slice the leeks into rings.

                 Cook the vegetables in the oil for  5  minutes, add the bacon and continue for a few minutes. Add the stock and split peas. Season well with salt, pepper and the mixed herbs. Simmer gently for an hour. Blend the soup in a liquidizer until smooth.

                 Return the soup to the saucepan and reheat over a low heat. Stir in the cream. Pour into individual soup bowls and garnish each serving with chopped parsley