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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 |
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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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