Split Pea Soup Recipe
Enjoy this rich and hearty soup that’s almost as good as your grandmother’s. Simmered to perfection, serve it chunky or blended smooth, topped with fresh cream and crispy onions for a comforting finish.
Ingredients
• 70ml Oil
• 400g Beef marrow bones
• 2 Onions peeled and chopped
• 4 Carrots peeled and chopped
• 1 cup Sliced celery
• 500g Dried split peas
• 1 Garlic clove, crushed
• 1 cup Vegetable stock
• 500g Freshly frozen peas
• Salt and black pepper to taste
Method
1. Heat 35 ml oil in a large pot. Add the marrow bones and sauté until browned. Remove and set aside.
2. Add the remaining oil to the pot. Sauté the onions, carrots and celery until soft.
3. Return the bones to the pot, then add the split peas and garlic.
4. Pour in the stock and enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour.
5. Add the frozen peas and cook for an additional 10 minutes.
6. Season with salt and pepper.
7. Remove the bones. Serve as is or blend for a smoother texture.
8. Garnish with fresh cream, serve and enjoy!
