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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Taken from 'Soups and Starters' cook book Ingredients:
50 g dried split peas |
25 g butter |
1 garlic clove, peeled and finely chopped |
1 medium onion, peeled and thinly sliced |
175 g long-grain rice |
2 tablespoons tomato puree |
1 1/8 liters vegetable stock (or chicken stock) |
175 g carrots, peeled and finely diced |
125 g streaky bacon, finely chopped |
salt & freshly ground black pepper |
2 tablespoons parsley, freshly chopped |
2 tablespoons single cream |
garlic bread, warm, to serve |
Directions:
1. Cover the dried split peas with pleny of cold water, cover loosely and leave to soak for a minimum of 12 hours, preferably overnight.
2. Melt the butter in a heavy-based saucepan, add the garlic and onion and cook for 2-3 minutes without colouring. Add the rice, drained split peas and tomato puree and cook for 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 or until the rice and peas are tender. Remove from the heat and leave to cool.
3. Blend about three-quarters of the soup in a food processor or blender to form a smooth puree. Pour the puree into the remaining soup in the saucepan. Add the carrots to the saucepan and cook for a further 10-12 minutes or until the carrots are tender.
4. Meanwhile place the bacon in a non-stick frying pan and cook over a gentle heat until the bacon is crisp. Remove and drain on absorbent kitchen paper.
5. Season the soup with salt and pepper to taste, then stir in the parsley and cream. Reheat for 2-3 minutes, then ladle into soup bowls. Sprinkle with the bacon and serve immediately with warm garlic bread.
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