We present you a very easy to make soup recipe.
Ingredients:
50g/2oz dried split peas
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper
25g/1oz butter
1 garlic clove, finely chopped
1 onion, thinly sliced
175g/6oz long-grain rice
2 tablespoons tomato purée
1.2 litres/2pt vegetable stock
175g/6oz carrots, diced
2 tablespoons chopped fresh
flat-leaf parsley
4 tablespoons single cream
100g/4oz streaky bacon rashers
salt and ground black pepper
Preparation:
soak for at least 12 hours.
• Melt the butter in a heavy saucepan over a medium heat, add the garlic
and onion, and cook for 2–3 minutes until soft but not coloured. Add the
rice, drained soaked split peas and tomato purée, and cook for a further
2–3 minutes, stirring constantly to prevent sticking. Add the stock, bring
to the boil, then reduce the heat and simmer for 20–25 minutes until the
rice and peas are tender. Remove from the heat and allow to cool.
• Blend three-quarters of the soup in a blender or food processor to form a
smooth purée. Pour into the remaining soup in the saucepan. Add the
carrots and cook for a further 10–12 minutes until the carrots are tender.
• Stir in the parsley and single cream. Keep warm.
• Finely chop the bacon and put in a frying pan over a gentle heat. Sauté
until the bacon is crisp. Remove and drain on kitchen paper. Sprinkle
over the soup, and season well with salt and pepper. Serve immediately.
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