Split Pea & Bacon Soup

• 1.8litres chicken or vegetable stock
• 1 tbspwholegrain mustard
• 500 ggreen split peas, rinsed under cold water
• 3carrots, peeled and diced
• salt and white pepper
• 2leeks, trimmed and sliced into rounds
• 1onion, finely chopped
• 2garlic cloves, crushed
• 2 tbspsunflower oil
• 300 gsmoked bacon lardons
• 3bay leaves
• 2celery sticks, finely diced

Method

1. 1Warm the sunflower oil in a large lidded pot over a medium heat. Add the bacon lardons and cook for 4–5 minutes, stirring frequently, until golden at the edges. Lift out with a slotted spoon and set aside on a small plate.
2. 2Tip the onion, leeks, carrots and celery into the remaining fat. Cook gently for 8–10 minutes, stirring occasionally, until everything is soft and the leeks have collapsed into the pot.
3. 3Stir in the crushed garlic and cook for 1 minute, until fragrant. Return the lardons, then add the split peas and bay leaves.
4. 4Pour over the stock and bring to the boil. Reduce to a gentle simmer, cover loosely and cook for 50–60 minutes, stirring every 15 minutes, until the peas have completely broken down into a thick, creamy soup.
5. 5Fish out the bay leaves. Using a stick blender, blitz roughly half the soup against the side of the pot for a thick, slightly chunky texture rather than a smooth purée.
6. 6Stir through the wholegrain mustard and season generously with white pepper and salt. If it feels very thick, loosen with a splash of hot water until you reach your preferred consistency.
7. 7Ladle into warm bowls. To batch: cool within 2 hours, then freeze in portions. Defrost in the fridge and reheat until steaming hot throughout, adding a splash of water as the soup thickens on standing.

Per serving

kcal

249

protein

15.2g

fibre

3.6g

carbs

11.7g

fat

16.4g