Ingredients
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1 tablespoon olive oil
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1 large brown onion (finely chopped)
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2 garlic cloves (crushed or minced)
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1 1/4 cups dried split green peas (dried peas rinsed)
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2 cups chicken stock
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2 cups water (cold)
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2 tablespoons lemon juice
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125 g bacon (rashers shortcut rind removed)
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1/2 teaspoon paprika (to serve)
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4 crusty bread rolls (to serve, I used bacon and cheese)
Instructions
- Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
- Add peas and stir to coat.
- Add stock and cold water and bring to the boil.
- Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
- Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
- Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
- While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
- Transfer to a plate lined with paper towel and drain.
- Crumble into pieces.
- Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.