Ingredients
- 500 g yellow split peas soaked overnight in cold water and drained
- 1 onion peeled and roughly chopped
- 1 carrot quartered
- 2 bay leaves
- 1.2 litres gammon stock
- 2 tbsps apple cider vinegar
- 50 g butter
- sea salt and freshly ground black pepper
Servings:
Instructions
- Put the soaked peas into a saucepan. Add the onion, carrot and bay leaves and cover with the stock. Bring to the boil, skimming off any scum from the surface if you need to.
- Lower the heat and simmer for about an hour or until the peas have softened and most of the liquid has been absorbed.
- Remove the bay leaves and tip the veg and peas into a blender. Blitz to a puree, then pour into a clean saucepan. Add the vinegar and butter, reheat gently then season with salt and pepper before serving.
Share this Recipe
Powered byWP Ultimate Recipe