Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, my chunky bacon pea soup. 'yummy'. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
My Chunky Bacon Pea Soup. 'yummy' is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. My Chunky Bacon Pea Soup. 'yummy' is something which I’ve loved my entire life. They are nice and they look wonderful.
Great recipe for My Chunky Bacon Pea Soup. 'yummy'. This #soup is ideal to get ready early morning for later in the day or for the following day its even better, a lot thicker. It originated in Ireland and favoured by the Liverpool people, i believe who named it ' peawak ' it was my grandmother.
To get started with this recipe, we have to first prepare a few ingredients. 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':
- Get 1200 grams Thick Bacon Bits or Gammon, cut into big bite size pieces
- Take 5 medium Carrots Chopped
- Take 1 medium onion, chopped small
- Prepare 200 grams yellow dried split Peas
- Prepare 100 grams Red lentils
- Take 1 tsp Black pepper
- Get 1/2 cup Double cream, if needed to thicken
- Make ready tsp salt
INSTRUCTIONS: Begin by heating a large soup pot over medium heat. Cut bacon into bite-sized pieces (*PRO TIP - Use kitchen shears for cutting directly into the pot) and cook in the pot until crisp. I have always meant to try making pea and ham soup, but it always seemed too hard to find the right ingredients. It was great to have a soup with so much flavour that didn't use stock as a base as I had run out.
Instructions to make My Chunky Bacon Pea Soup. 'yummy':
- Cut up the bacon and leave a little fat on it, for taste, discard the rest you cut up.
- Soak the bacon or gammon for 1/2 an hour in cold water rinse the bacon two times. Then add to a large saucepan
- Soak the split peas and red lentils together for the same time, then rinse these too in cold water
- Add the bacon to a large saucepan along with the lentils and split peas.
- Chop up onion and carrots. Works out to 1 1/2 cups of chopped carrot, 1 cup of onion.
- Add the cold water on top of the mix and it should be 1 1/2 inch clear of the lentil mix
- 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.
- Add the same amount of water (boiling water) to the same pan of soup mix and bring to the boil. Add the black pepper
- Add the chopped carrots and onion and when boiling turn down uncover and leave to simmer for 1 - 2 hours. Stirring occasionally.
- 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.
- 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 picked up the pork and salt-cured bacon from my local farmers market last weekend and made a double batch. Blitz up a vibrant blend of green pea soup for a light summer starter or lunch. Wonderful soup that has been a favorite in our house. My DH was hospitalized recently and didn't eat the food and was not getting enough nutrition. I brought him this soup with bacon bits and he started eating again.
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