Split Pea and Sausage Soup

Name: Split Pea and Sausage Soup
Yield: Serves 6–8
Ingredients: 6 oz / 170 g streaky bacon in a piece, smoked or unsmoked to taste; 1 onion, peeled and chopped; 1 frankfurter or other boiling sausage per person; 1 frankfurter or other boiling sausage per person; 4 pt / 2.30 l ham stock freshly ground black pepper; 4 pt / 2.30 l ham stock freshly ground black pepper; 1 celery stalk, trimmed and sliced; 1 lb / 455 g dried split peas, soaked for 1–2 hours; 1 carrot, peeled and chopped; 1 leek, trimmed and sliced

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Very inexpensive to make, this is a real winter warmer, to serve when the budget is stretched. Rye bread and beer are perfect accompaniments.

Ingredients

6 oz / 170 g streaky bacon in a piece, smoked or unsmoked to taste

Winter
Soup

Method

Remove the rind from the bacon and dice the meat. Fry the bacon gently in a large, heavy flameproof casserole until the fat runs. Add the vegetables, and fry them until lightly browned. Add the split peas, stock and a little pepper. Simmer for about 45 minutes, until the peas and vegetables are soft.