Sunday 9 January 2011

Winter Comfort Split-Pea Soup

This is a hearty and comforting soup to beat the winter blues. Many Jamaicans add the bone left over from the traditional Christmas baked ham to Gungo Pea soup which gives a wonderful, rich flavour. Of course there are many variations to the Pea and Ham Bone soup, some people use lentils or white butter beans but in this recipe I am using dried green split peas - vegetarians will love it!


3 1/2 pints chicken stock (you can also use vegetable stock cube)
3/4 lb dried green split peas
4 thick rashers smoked bacon diced (optional)
1 whole Scotch Bonnet pepper
1 onion, roughly chopped
1 clove garlic, thinly sliced
2 tbs Sunflower oil
Sprig of thyme
Salt and freshly ground black pepper


NB: There is no need to soak the split peas overnight.

In a large saucepan fry the chopped bacon and when browned add the chopped onions and garlic fry until golden. Now stir in the split peas to absorb the flavours. Transfer to a saucepan and add the stock, the thyme and Scotch Bonnet pepper. Bring to the boil then cover and simmer gently for about 40-45 minutes or until the peas are cooked through and softened. Discard the whole Scotch Bonnet Pepper carefully so as not to break the skin and get the seeds in the soup!

When the soup is ready either liquidise it until smooth in a blender or leave nice and chunky. Add the ground black pepper and a little salt to taste. Add a little more stock if it is too thick. Cover again and heat for a further 10 minutes. Some people might like to serve it sprinkled with crisp fried croutons of bread.


Serves 6

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