Cold, wet days are perfect to indulge in beautiful, thick, tasty soups. In my view soup just isn’t soup without fresh crusty bread, with lots of salted butter or crispy cheese toasties. This, however, is my opinion and one I will not change any time soon.
We are (sadly) nearing the end of our winter season with spring around the corner. But with the icy chill in the air and the snow capped mountains I am by no means ready to start cooking or dressing spring.
Pea soup brings back many childhood memories for me. Not only was it a favorite in my mothers’ kitchen but also the kitchen of my paternal grandmother. The lingering smell of this soup sits firm in my memory bank.
This recipe, however, is my simple version of a pea (and ham) soup…I used pork rashers instead of ham and I enjoy the addition of cubed carrots. I also prefer to blend my soup to achieve a beautifully smooth, silky, velvety texture before adding the carrots.
ingredients | serves 6 – 8 | easy
1T olive oil & a little extra to fry the rashers
500g split peas, rinsed
4 pork rashers (about 400g)
1 large white onion, chopped
2 garlic cloves, crushed
3 celery ribs, sliced
2 large carrots, cubed
2t fresh thyme
3 bay leaves
4C chicken broth
salt to taste
black pepper to taste
fresh parsley, for garnish
creme fraiche, garnish
In a large pot with tight fitting lid, heat about a tablespoon of oil and brown the pork rashers on both sides. Set aside.
In the same pot, without wiping it clean, heat the remaining tablespoon of oil and butter and saute the onion until translucent. Add the garlic and cook for a further minute.
Add the celery and peas to the pot, stir to coat and cook for another minute or so.
Pour the chicken broth into the pot followed by the water.
Add the thyme & bay leaves and season with salt & pepper. Bring the mixture to the boil and add the pork rashers.
Turn the heat down to a very gentle simmer, cover with a tight fitting lid and cook for about 60 minutes, stirring occasionally.
Using a slotted spoon, remove the pork rashers making sure you removed any bone that may still have been in the rashers. Set aside to cool.
Using a stick blender, blend the soup mixture until silky smooth. Add the cubed carrot, cover with the lid and cook for a further 20 minutes . occasionally stirring, until the carrots are soft.
Remove the soup from the heat and stir the chopped meat through the mixture.
Serve the soup warm garnished with fresh chopped parsley and a good dollop of creme fraiche.