Bacon & Split Pea Soup

Ingredients

• 100g Buchanans split peas
• 1 small turnip
• 1 carrot
• 2 leeks
• 8 rashers rindless smoked streaky bacon, diced
• 1.4 litres ham or chicken stock
• 1/2 teaspoon dried mixed herbs
• 150ml single cream
• 1 tablespoon chooped parsley to garnish

Method

1. Cover the split peas with cold water and soak them overnight. Drain well.
2. Dice the turnip and carrot. Slice the leeks into rings.
3. Cook vegetables in a pan for 5 minutes, add the bacon and continue cooking for a few minutes. Add the stock and split peas.
4. Season well including the mixed herbs. Simmer gently for an hour.
5. Blend the soup in a liquidiser until smooth.
6. Return the soup to the saucepan and reheat over a low heat. Stir in the cream.
7. Pour into individual soup bowls and garnish each serving with chopped parsley.