2carrots, peeled, halved and sliced into half moons
400g dried split peas
hot chicken stock
and freshly ground black pepper
Thick Pea & Ham Soup Directions
1. Gently sauté the lardons in a heavy based saucepan, adding the onion and carrot to the pan. Continue to cook for a further few minutes until the onion is soft and translucent, the carrot is beginning to soften.
2. Pour in the hot stock and split peas. Bring to a boil then reduce the heat to a simmer and cook according to the manufacturer's instructions - about 45 minutes or until the split peas are soft.
3. Cool a little before either using a hand blender directly in the saucepan or by tipping the soup into the goblet of a blender. Whiz until smooth and season to taste.
Serve piping hot garnished with a drizzle of olive oil and a pinch of chopped fresh herbs.
This produces a hearty, thick soup so do thin with a little extra water or stock if you prefer a lighter soup.