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Categories:Viewed: 73 - Published at: a year ago
Ingredients
- 1/2 ounce butter
- 2 ounces streaky bacon, chopped (some fried pieces for garnish)
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- 1 lb dried split peas
- 4 pints chicken stock
- 4 tablespoons plain yogurt
Method
- Melt butter and add bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften.
- Add the peas and the stock. Bring to a boil, then cover and simmer 1 hour, until the peas are cooked. Place in a blender to liquify (use caution with hot soup). Return to the pot and add the yogurt; gently reheat without boiling.
- Serve garnished with crispy, crumbled bacon and croutons if you like.
