Split Pea and Bacon Soup Recipe

Ingredients

• 15g/1/2 oz butter

• 115g/4 oz smoked back bacon, chopped

• 1 large onion, chopped

• 1 carrot, chopped

• 1 celery stick, chopped

• 75g/3 oz split peas

• 1.2litres/2 pints chicken stock

• 2 thick slices firm bread, buttered and without crusts

• 2 slices streaky bacon salt and ground black pepper

Serves 4

Method:

1. Heat the butter in a saucepan and cook the back bacon until the fat runs. Stir in the onion, carrot and celery and cook for 2-3 minutes.

2. Add the split peas, followed by the stock. Bring to the boil, stirring occasionally, then cover with a tight-fitting lid and simmer for 45-60 minutes.

3. Meanwhile, preheat the oven to 180C/350F/Gas 4. Bake the bread for about 20 minuets, until crisp, then chop finely.

4. Grill the streaky bacon until very crisp, then chop finely.

5. When the soup is ready, season to taste and serve hot with the chopped bacon and croutons scattered on each portion.