Speck and split pea soup

Posted by adm On March - 27 - 2012

How to cook Speck and split pea soup


  • 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.

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