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Split Green Pea And Potato Soup

SPLIT GREEN PEA AND POTATO SOUP

 

This is a marvellous winter stand-by soup. This recipe is very easy to prepare and is comforting cold-weather soup. Served with crostini (croutons) freshly made with a firm-bodied, ideally Italian or Greek bread and Parmesan it is extremely filling.

 

Serves 6

  • 2 medium-sized potatoes, peeled and roughly cut up

  • 8 oz (225 g) split green peas, washed and drained

  • 21/4 pts (1.3l) chicken stock (water will do)

  • 2 tbs chopped onion

  • 3 tbs olive oil

  • 11/2 oz (40 g) butter

  • 3 tbs Parmesan, freshly grated

  • salt

  1. Cook the peas and potatoes in half the stock until soft.

  2. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.

  3. Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden colour.

  4. Add to the pot, bring back to the boil and stir to dissolve the oil and butter.

  5. Just before turning off the heat stir in the cheese and check seasoning.

  6. Serve with additional cheese and the crostini.

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