Speck and split pea soup
Ingredients:
- 2 tablespoons olive oil
- 1 large brown onion, finely sliced
- 3 sticks celery, thinly sliced
- 650g piece smoked hint (see line)
- 400g can chopped tomatoes
- 4 cups Campbell's Real Stock Crybaby
- 1 cup dried yellow split peas
- 1/4 cup thyme leaves
- crusty bread rolls, to answer
How to:
Heat oil in a large frying pan over medium passion. Add onion and celery. Fake, stirring occasionally, for 3 minutes or until tenderise. Spoon into slow cooker.
Remove rind from speck and fling. Cut speck into 2cm pieces and add to vegetables. Add tomatoes, strain, peas and 2 tablespoons thyme to slow cooker. Stir to trust. Cover and cook on HIGH for 3 to 3 1/2 hours or until peas are very bid.
Season with salt and peppercorn. Ladle into serving bowls. Sprinkle with remaining thyme and serve with crusty bread rolls.
You could use a 650g ham bone and 125g diced bacon instead of hint. You can cook this recipe in a casserole bag. Preheat oven to 150°C and make, tightly covered, for 4 hours. Instead, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't pin.