My Chunky Bacon Pea Soup. 'yummy'
My Chunky Bacon Pea Soup. 'yummy'

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, my chunky bacon pea soup. 'yummy'. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

My Chunky Bacon Pea Soup. 'yummy' is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. My Chunky Bacon Pea Soup. 'yummy' is something that I have loved my entire life.

This chunky split pea soup with ham and vegetables will fill you up and warm you through on cold winter days. How to Make Split Pea Soup - Step By Step Photos. I had all these frozen goodies waiting to be used in the freezer.

To begin with this recipe, we have to prepare a few components. You can have my chunky bacon pea soup. 'yummy' using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make My Chunky Bacon Pea Soup. 'yummy':
  1. Prepare 1200 grams Thick Bacon Bits or Gammon, cut into big bite size pieces
  2. Prepare 5 medium Carrots Chopped
  3. Make ready 1 medium onion, chopped small
  4. Take 200 grams yellow dried split Peas
  5. Prepare 100 grams Red lentils
  6. Prepare 1 tsp Black pepper
  7. Get 1/2 cup Double cream, if needed to thicken
  8. Get tsp salt

It can be more like a stew, with chunky pieces of. Ham and Split Pea Soup: A Great Soup. When Chef John proclaims how good his soup is in the title, you know the recipe is a winner. Bean with Bacon Soup. "Love this soup!

Instructions to make My Chunky Bacon Pea Soup. 'yummy':
  1. Cut up the bacon and leave a little fat on it, for taste, discard the rest you cut up.
  2. Soak the bacon or gammon for 1/2 an hour in cold water rinse the bacon two times. Then add to a large saucepan
  3. Soak the split peas and red lentils together for the same time, then rinse these too in cold water
  4. Add the bacon to a large saucepan along with the lentils and split peas.
  5. Chop up onion and carrots. Works out to 1 1/2 cups of chopped carrot, 1 cup of onion.
  6. Add the cold water on top of the mix and it should be 1 1/2 inch clear of the lentil mix
  7. Put on high heat and cover bring to the boil stirring occasionally, boil for 10 minutes then strain all the water off to get rid of excess salt.
  8. Add the same amount of water (boiling water) to the same pan of soup mix and bring to the boil. Add the black pepper
  9. Add the chopped carrots and onion and when boiling turn down uncover and leave to simmer for 1 - 2 hours. Stirring occasionally.
  10. At the end of the 2 hours stir it, then leave it to cool. When cooled and just leave it for a couple of hours, you can refrigerate for the following day and you can freeze too.
  11. When you are ready to dish it out, heat through and it should be thick and the bacon all tender, you can add 1/2 cup of double cream if you want it thicker stir and serve piping hot with lovely crusty bread rolls and sprinkles of extra black pepper on top.

I add a couple of chopped carrots with the onion and celery. My family loves this for dinner. So why exactly am I sharing a soup recipe that is predominantly made with peas? Well, because I've discovered that really don't mind peas all that much As you can probably predict, one of the courses was a chunky pea soup. It was done very differently (with a sage gastrique and several other.

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