SHARE
Creamy Pea Soup

There’s still a nip in the air at night, which is easily dealt with when you indulge in a bowl of hot, creamy pea soup.

You will find this recipe in the full-colour Clover Economical Family Fare (R155) cookbook, the costs of which Clover has covered in part to keep the price affordable. A percentage of the book sales will be donated to their CSI project, Clover Mama Afrika that identifies women regarded as change agents in their communities and gives them skills training to be self-sustainable. The CSI project also works to support the vulnerable members of society such as orphaned children, the abused, elderly and infirm.

Creamy Pea Soup

Makes 12

Ingredients

1 x 250 g packet of bacon, diced

1 large onion, chopped

2 celery sticks, chopped

500 g dry split peas

6 x 250 ml weak chicken stock

2 medium potatoes, peeled and cubed

500 ml chopped ham

10 ml salt

1 bay leaf

5 ml fine black pepper

250 ml Clover cream

Method

Heat a large heavy-bottomed saucepan and fry the bacon until it is crispy and the fat has been fried out. Remove the bacon with a slotted spoon and drain the excess oil on a paper towel. Keep aside. Add the onion and celery to the remaining fat in the saucepan and sauté gently until the vegetables are cooked. Add the peas, weak chicken stock, potatoes, ham, salt, bay leaf and pepper. Bring the mixture to the boil before turning down the heat. Cover the saucepan and simmer the soup for 45 minutes or until the peas are soft. Stir from time to time. Remove the bay leaf and let the soup cool down slightly. Pulp the soup in batches in a food processor or with a stick blender. Pour the soup back into the saucepan and stir in the cream. Stir thoroughly. Heat the soup over low heat until hot throughout, but don’t let it boil. Garnish with crispy bacon, and serve.

Recipe and image supplied by: Clover

Comments