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Split Pea Soup  Veg  HT  SP  British  150mins plus soaking



Serves  4    Hot  Vegetarian  Pulses  Soups  Gluten Wheat Free  Eggless  Britain Europe




   200g/7oz Green or Yellow Split Peas

   1 Large Onion, finely chopped

   50g/2oz Butter

   1.1L/2pts Strong Vegetable Stock (other stock can be used)

   Bouquet Garni

   Salt and Black Pepper




1. Place in split peas in a large saucepan, cover with plenty of cold water, bring to the boil and continue to boil for 5 minutes. Remove from the heat, cover and leave to soak for 2 hours.


2. After this time, drain the peas well.


3. Melt the butter in a large saucepan, add the onions and sauté for 3-4 minutes.


4. Add the stock, drained peas, salt, pepper and bouquet garni, bring to the boil, reduce the heat, cover and simmer for 2 hours, stirring from time to time.


5. Remove the bouquet garni and cool slightly.


6. Transfer to a liquidiser or food processor and process to a purée. Alternatively press through a sieve.


7. Return to the pan and heat through, adjusting the seasoning if necessary. Serve hot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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