Split pea soup served with a crusty loaf of bread is one of my favourite winter-warmer meals. It is also one of the most frugal! You can omit the bacon making it a vegetarian or vegan meal too.
Asian supermarkets are great for buying dried peas, beans, lentils, rice, and spices. It is worth popping into one if you have them locally. I have found that they are usually around 30% cheaper than the big supermarkets for these store-cupboard staples.
Ingredients for Split Pea Soup:
- 4 rashers streaky bacon (chopped)
- A little oil or butter
- 1 medium onion (peeled and chopped)
- 1¾ pints water
- 4 oz split peas (washed and drained)
- Bouquet garni or large pinch of mixed dry herbs
- Salt and pepper
Method for Split Pea Soup:
- Remove the trivet and gently fry the bacon in a little oil or butter. Add the onion and cook for about 5 minutes.
- Add the water, peas, Bouquet garni or dry mixed herbs and a little salt and pepper. Stir well and make sure the cooker is no more than half full.
- Bring to high pressure and cook for 12 minutes. Allow pressure to reduce at room temperature.
- Remove the Bouquet garni if used.
- Either sieve or pass the soup through a blender until smooth.
Serve 4 to 6