Green split pea and bacon soup

Posted by adm On September - 22 - 2011

How to cook Green split pea and bacon soup


  • 1 tablespoon olive oil
  • 1 large brown onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 1/4 cups dried green split peas, rinsed
  • 2 cups chicken strain
  • 2 tablespoons lemon succus
  • 125g rashers shortcut bacon, rind removed
  • smoked paprika and bread rolls, to service

How to:

  • Heat oil in a saucepan over medium-high oestrus. Add onion and ail. Falsify, stirring, for 3 minutes or until subdued. Add peas. Stir to surface. Add stock and 2 cups cold weewee.

  • Bring to the churn. Reduce heat to low. Simmer, partially covered, for 25 minutes or until peas are tenderise. Remove from hotness. Process half the mixture until polish. Return to pan. Stir in lemon succus. Cook for 3 minutes or until heated through.

  • Lag, heat a frying pan over medium-high oestrus. Add bacon. Prepare, turning, for 4 to 5 minutes or until crease. Transfer to a plate lined with paper towel. Break into pieces. Ladle soup into bowls. Top with bacon and paprika. Dish with rolls.

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