Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my chunky bacon pea soup. 'yummy'. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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My Chunky Bacon Pea Soup. 'yummy' is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. My Chunky Bacon Pea Soup. 'yummy' is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook 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
- Make ready 5 medium Carrots Chopped
- Get 1 medium onion, chopped small
- Take 200 grams yellow dried split Peas
- Prepare 100 grams Red lentils
- Prepare 1 tsp Black pepper
- Take 1/2 cup Double cream, if needed to thicken
- Prepare tsp salt
Split pea soup is a delicious meal on it's own, rich with flavor from the veggies and bacon. We do love to top our soup with croutons and serve it with some grilled cheese or cheesy garlic bread. Store in the refrigerator tightly covered for up to three days. Transfer to a paper towel-lined plate and let cool, then crumble.
Steps 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.
Store in the refrigerator tightly covered for up to three days. Transfer to a paper towel-lined plate and let cool, then crumble. Add onion, carrot, and garlic to bacon fat and cook. In effort to use up some of the things stored in my freezer and pantry, I took a quick survey of what I had available. I had a left over ham hock from making Collard Greens, a bag of chopped celery and bag of chopped carrots from when I made Garden Tomato Soup.
So that is going to wrap this up with this special food my chunky bacon pea soup. 'yummy' recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
