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Serves 4 people
Ingredients
1.2 litres/2pt vegetable stock
50g/2oz dried split peas 175g/6oz carrots, diced
25g/1oz butter 2 tablespoons chopped fresh
1 garlic clove, finely chopped flat-leaf parsley
1 onion, thinly sliced 4 tablespoons single cream
175g/6oz long-grain rice 100g/4oz streaky bacon rashers
2 tablespoons tomato purée salt and ground black pepper
Method
1. Cover the split peas with plenty of cold
water, cover loosely and leave to soak for at least 12 hours.
2. 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.
3. 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.
4. Stir in the parsley and single cream. Keep warm.
5. 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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