Mutton and Green Split Pea Broth

Name: Mutton and Green Split Pea Broth
Yield: Serves 4-6
Cuisine: British
Ingredients: 1 tbsp chopped parsley; 50 g green split peas, soaked in cold water for 2-3 hours; 1 small turnip, peeled; 100-120 g swede, peeled; 1 medium parsnip, peeled; 2 litres lamb or chicken stock; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 medium carrot, peeled; 200 g neck of mutton fillet; ½ tsp chopped thyme leaves; 1 onion, peeled and finely chopped; 2 litres lamb or chicken stock

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Mutton is a great choice for a sustaining wintry broth enriched with pulses. I recommend using raw meat rather thaw leftovers, as you will get a much fuller flavoured broth. In my larder at home I always keep lots of different pulses as they are great for soups, salads and other dishes.

Ingredients

200 g neck of mutton fillet
½ tsp chopped thyme leaves
1

Europe
United Kingdom
Starter
Gluten-free
Soup
Winter
Summer

Method

Cut the mutton roughly into 1cm dice and place in a large saucepan with the thyme and onion. Pour in the stock, season with salt and pepper and bring to the boil. Lower the heat and simmer for an hour until the mutton is more or less tender.

Meanwhile, cut the carrot, parsnip, swede and turnip into rough 1cm dice. Drain the split peas and add them to the soup with the vegetables. Simmer