As promised, but slightly later due to Easter busy-ness and adventures, here is the recipe for split pea soup. I used some of the celery and carrot that I chopped and froze last autumn and my jellified pig’s head stock, but you could use a vegetable stock and it would still be lovely.
Split Pea Soup: packet of split peas soaked over night; onion; carrot and celery; stock, seasoning.
Boil peas until done. Saute carrot, celery and onion, add in the peas and stock and simmer for a while. Liquidise – serve.
I wanted to take a photo of the soup in a bowl, but I was too greedy and just ate it instead. This is now one of my favourite soups.