Dave's Pea Soup and Bacon
Bacon bones are no longer the cheapie they once were, but even so, it is difficult to find anything more satisfying on a bleak, miserable rainy day than a hearty bowl of this delicacy. [Every now and again one of the plastic bacon manufacturers sells off its offcuts for a halfway decent price, but make sure you fry the bacon first in it's own water, and believe me, there's a hell of a lot of water to evaporate off. This will ensure that the bacon has some flavour to add to the soup.]
I use split peas to speed the process. Blue peas do need an overnight soaking in four times their volume of water.
- Place in a large heavy-base saucepan about a cup and a half of green or yellow split peas. (Green is a more satisfying colour, I reckon.) Add 6 cups water, and about 500g of bacon bones. Bring to the boil and leave on low for about an hour. Stir occasionally.
- Remove the bones and carefully strip any meat off them. While the bones are out of the pot and before the meat goes back in, apply a blender to the contents of the pot. Replace the meat in the pot, add a little water if the soup seems too thick for you, and cook for another 10-20 minutes. Stir regularly, or it will turn to burned sludge on the bottom of the pot.
- Serve with toast and butter
Note. When you have been cooking any pulse, save the cooking water, and use it as the base for a (meat and) vegetable soup later on.
RECIPES HOME PAGE
DAVE ON CURRY
Sauces, Chutneys, Relishes, Jams and Marmalade
Spreads, Dips, Entrees, and Dressings
With Meat or Fish