This soup was inspired by a Nigella Lawson recipe, yellow split pea and frankfurter soup from her book, FEAST. I had some organic yellow split peas sat there in jar crying to be used, half a hispi cabbage in the fridge and some saveloy's in the freezer. Saveloy is a seasoned sausage made from pork and typically served boiled or steamed and are often served in fish in chip shops here in the UK, similar to a frankfurter but with a firmer texture. Serves a hearty serving for 3-4
Blitz the onion, carrot, celery and garlic in a food processor until finely chopped.
Heat the oil in a large pan on a medium heat, add the chopped veg and cook until softened, approx, 10 mins.
Add the spiced and stir through and cook for just a minute.
Add the peas and stir through before adding the stock, bring to a boil then lower the heat to a gentle simmer, cover and cook for an hour until the peas are tender and starting to break down. Keep an eye on the stock you may need to add more and depending on your pea's then may totally break down rather than stay whole, which is fine either way.
Meanwhile cook your saveloy's according to the packet instructions, mine were simmered in boiling water for approx. 8 mins. Peel off their skin and cut into thick slices.
When you feel that your peas are almost ready, add the cabbage, this should whilst down and cook in approx. 5 mins but won't do any harm if it's longer.
When your soup is ready, check for seasoning, I like white pepper here but black pepper is just fine, add the saveloy and stir through to warm up again.
Serve the soup with bread of choice, buttered sourdough or a heavily buttered hot dog roll, and why not?
Ingredients
Directions
Blitz the onion, carrot, celery and garlic in a food processor until finely chopped.
Heat the oil in a large pan on a medium heat, add the chopped veg and cook until softened, approx, 10 mins.
Add the spiced and stir through and cook for just a minute.
Add the peas and stir through before adding the stock, bring to a boil then lower the heat to a gentle simmer, cover and cook for an hour until the peas are tender and starting to break down. Keep an eye on the stock you may need to add more and depending on your pea's then may totally break down rather than stay whole, which is fine either way.
Meanwhile cook your saveloy's according to the packet instructions, mine were simmered in boiling water for approx. 8 mins. Peel off their skin and cut into thick slices.
When you feel that your peas are almost ready, add the cabbage, this should whilst down and cook in approx. 5 mins but won't do any harm if it's longer.
When your soup is ready, check for seasoning, I like white pepper here but black pepper is just fine, add the saveloy and stir through to warm up again.
Serve the soup with bread of choice, buttered sourdough or a heavily buttered hot dog roll, and why not?