Ribsticker Recipe

Ribsticker Recipe

Ingredients: Serves 6

450 g/1 lb split peas, soaked for several hours and drained
1 large onion, chopped
1 carrot, chopped
2 celery sticks, chopped

1 large potato, diced
1/4 small swede (rutabaga), diced
1 bouquet garni sachet
2.25 liters/4 pts/10 cups water
2 vegetable stock cubes
Salt and freshly ground black pepper

150 ml/0.25 pt/0.75 cup milk or single (light) cream

Method:

Put the peas in a large heavy-based saucepan with the prepared vegetables. the bouquet garni and the water. Bring to the boil, reduce the heat, part cover and simmer gently for about 30 minutes or until all the vegetables arc tender. Discard the bouquet garni, then puree the soup in a blender or food processor, adding the stock cubes. Return to the saucepan and season to taste. Stir in the milk or cream and heat through before serving.

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