Jill Norman

Butternut and split pea soup

Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
Winter Food
Winter Food

By Jill Norman

Published 2005

  • About

I like the texture of butternut squash in this soup, but any squash or pumpkin can be used. Speck is German cured and smoked belly pork. It is sold in delicatessens, usually in thick pieces suitable for cutting into cubes.

Ingredients

  • 1 tablespoon sunflower oil
  • 150 g speck or smoked bacon, cubed
  • 1

Method

Heat the oil in a large, heavy pan and sauté the speck until it starts to colour. Add the onion and continue to sauté until the onion is pale gold. Stir in the coriander, allspice and a good grinding of pepper, then add the split peas and pour in the stock. Bring to the boil, skim the surface if necessary, and simmer, covered, until the peas are soft, about 30 minutes.

Meanwhile,