Friday, January 16, 2009

Speck and split pea soup

Speck and split pea soup
This recipe has been designed to be cooked in a slow cooker, although instructions are also given for cooking in the oven or stove top.

Ingredients (serves 6)
* 2 tablespoons olive oil
* 1 large brown onion, finely chopped
* 3 sticks celery, thinly sliced
* 650g piece smoked speck (see note)
* 400g can chopped tomatoes
* 4 cups Campbell's Real Stock Chicken
* 1 cup dried yellow split peas
* 1/4 cup thyme leaves
* crusty bread rolls, to serve

1. Heat oil in a large frying pan over medium heat. Add onion and celery. Cook, stirring occasionally, for 3 minutes or until tender. Spoon into slow cooker.
2. Remove rind from speck and discard. Cut speck into 2cm pieces and add to vegetables. Add tomatoes, stock, peas and 2 tablespoons thyme to slow cooker. Stir to combine. Cover and cook on HIGH for 3 to 3 1/2 hours or until peas are very tender.
3. Season with salt and pepper. Ladle into serving bowls. Sprinkle with remaining thyme and serve with crusty bread rolls.

Notes & tips
* You could use a 650g ham bone and 125g diced bacon instead of speck.
* You can cook this recipe in a casserole dish. Preheat oven to 150°C and cook, tightly covered, for 4 hours. Alternatively, cook for 3 to 4 hours over a medium-low heat in a saucepan. Check regularly to ensure casserole doesn't stick.

Super Food Ideas
Recipe by Dixie Elliott


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by Add to Technorati Favorites