Yellow split pea soup

Yellow split pea soup

By
From
Encyclopedia of Food and Cookery
Serves
8-10

An English speciality.

Ingredients

Quantity Ingredient
500g yellow split peas
2 litres water
1 ham hock
3 onions, chopped
2 carrots, diced
handful celery leaves
parsley stalks
2 bay leaves
1 teaspoon fresh summer savory, chopped, (if available)
freshly ground black pepper
salt
croutons, to serve

Method

  1. Soak split peas overnight in the water. Next day, put in a large pan and add remaining ingredients. Bring slowly to the boil, cover and simmer gently for 2–3 hours or until peas are very tender. It may be necessary to add more water during cooking to maintain right consistency.
  2. To serve, remove hock, celery leaves, parsley and bay leaves and adjust seasoning. Take any meat from hock, chop and return it to the soup. Serve with croûtons.
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