Split pea and bacon soup

serves 8

Ingredients:

2 tbsp olive oil

15oz (425g) bacon or pancetta, chopped into bite-sized pieces

2 onions, finely chopped

sea salt and freshly ground black pepper

4 celery ribs, finely chopped

4 carrots, finely chopped

1¼lb (550g) yellow split peas

6 cups hot vegetable stock

Method:

1 Heat half the oil in a large heavy-based saucepan, add the bacon or pancetta, and cook over medium heat, stirring occasionally, for 5 minutes or until crispy. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with salt and pepper, then add the celery and carrots and cook over low heat for 5 minutes.

2 Add the peas and stock and bring slowly to a boil. Cover with a lid, reduce to a simmer, and cook for 2 hours or until the peas are tender. Check occasionally and add hot water if the soup begins to look too thick. Transfer to a food processor or blender and process until smooth and blended. Return the bacon or pancetta to the pan, then season with salt and pepper.

3 Let cool completely, then transfer to a freezerproof container, seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a saucepan and heat until piping hot. Serve with crusty bread.

Split pea and bacon soup